Stuffed Peppers 13 Feb 14











Stuffed Peppers

4 tbsp corn oil

2 onions, sliced

2 cloves garlic

1 zucchini, diced

4 tomatoes, diced

2 cups cooked brown rice

1/2 cup cheddar cheese, grated

4 large green peppers, seeded

2 cups tomato juice

Heat oil in large skillet over medium heat and sauté onions, garlic, zucchini and tomatoes. Combine rice and cheese and add the mixture. Stuff peppers with the vegetables mixture and replace pepper tops. Pour tomato juice into the bottom of a casserole dish. Place peppers in the casserole. Bake at 375 degrees for 30 minutes.