Martha Jefferson Hospital
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Vegetarian Entrees
Stuffed Bell Peppers with Zucchini
- Preheat oven to 375 degrees.
- Slice the tops off 4 red bell peppers. Remove seeds and fibrous portions. Bring large pot of water to a boil. Add bell peppers, cover and cook 5 minutes or until bell peppers start to soften. Remove with tongs; drain upside down on paper towels.
- Heat 2 teaspoons olive oil in large nonstick skillet coated with nonstick cooking spray. Add 1 diced small zucchini, ½ cup finely diced onion, ½ cup finely diced celery, ¾ teaspoon dried Italian seasoning and 1/8 teaspoon black pepper. Cook for ~ 7 minutes.
- In large bowl stir together 1½ cups cooked brown rice, 3 tablespoons toasted pine nuts, zucchini mixture and 4 tablespoons low-sodium vegetable broth.
- Spoon mixture evenly into the 4 bell peppers. Place in shallow baking dish coated with cooking spray. Bake for 15 minutes or until hot.
- Makes 4 servings.
