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STUFFED PEPPERS II

Active Time : 30 minutes
Total Time : 1 1/2 hours
Serves : 6 servings
INGREDIENTS
  • 3 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 zucchini grated
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped onions
  • 4 ounces mushrooms chopped
  • 1 tablespoon chopped garlic
  • 1 cup Arborio rice
  • 1 1/2 cups Culinary Circle Tomato & Basil Pasta Sauce
  • 1 cup Culinary Circle Shredded Three Cheese Blend
  • 6 sweet bell peppers [red or yellow]
DIRECTIONS

In small saucepan, bring broth to a simmer over medium heat; keep warm.

Meanwhile, in large saucepan, heat oil over medium heat. Add in zucchini, carrots, onions, mushrooms and garlic; salt and pepper to taste. Sauté until vegetables are softened.

Add rice to vegetables and sauté 1 minute. Stir in ½ cup broth. When liquid is absorbed stir in 1 cup broth; continue process until all liquid is absorbed.

Stir in ¾ cup pasta sauce and ½ cup three cheese blend; remove from heat.

Cut peppers in half lengthwise and remove seeds and membranes. Place peppers in a 13x9-inch baking dish. Fill peppers with rice mixture.

Carefully fill dish with hot water ¼ the way up the peppers. Cover with aluminum foil and bake in a preheated 400°F oven 45 minutes. Remove foil and sprinkle tops with remaining cheese. Bake 15 minutes or until cheese is golden brown. Serve peppers with remaining warmed pasta sauce.