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Stuffed Peppers

Adapted from The American Heart Association Cookbook,
Serves 4
3 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
2 onions, sliced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium tomatoes, chopped
2 cups cooked brown rice
1/2 cup grated low-fat cheddar cheese
4 large green bell pepper
2 cups no-salt-added tomato juice
  1. Preheat oven to 375 F.
  2. Rinse bell peppers, cut off tops and remove seeds. Reserve hollow peppers and tops.
  3. Heat oil in large skillet over medium heat.
  4. Add onions, garlic, zucchini and tomatoes. Saute until zucchini begins to get tender. Do not overcook. Set aside.
  5. In a medium bowl, combine rice and cheese. Add to mixture in skillet and toss gently to mix well. Set aside.
  6. Pour tomato juice into bottom of a casserole dish. Set aside.
  7. Stuff peppers with vegetable mixture and replace pepper top.
  8. Place stuffed peppers in casserole dish.
  9. Bake 1/2 hour.

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