Vegetarian Stuffed Peppers

Again many variations to stuffed peppers with regards to meat, vegetarian and the vegetables and spices added. This vegetarian version is very light and healthy.

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2 tsp olive oil

2 cloves garlic, minced

1 cup onions, choppped

1 medium zuchini, small cubes or 10oz spinach fresh

1 can (28 oz) canned tomatoes, undrained and cut up

1 can (6 oz) tomato paste

1 tsp worchestshire sauce

1 tsp oregano

1 tsp basil

1 tsp cumin

1/2 tsp crushed red pepper flakes

1/4 tsp salt and pepper

6 large peppers (green and red)

3 cups cooked rice (brown, jasmine or basmati)

1 can (19oz) black beans, rinsed and drained

1/2 cup corn niblets, frozen or fresh

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In a medium pot cook the rice as directed on the package.

In a large saucepan add olive oil, garlic, onions and cook over medium heat until tender (5min).

Add the zuchini/spinach, tomatores, tomato paste, worchestshire, spices, corn. Bring to a boil.

Reduce heat to low and simmer for 10 minutes, stirring occaionally.

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Meanwhile, prepare peppers for stuffing. Cut off tops with stem and remove the seeds.

Remove the sauce from heat and stir in the beans and rice. Stuff the peppers with an even amount of the mixture (might be left over mixture - can either make more peppers as they can freeze nicely, or use for leftovers in tortilla wraps or as a side dish). Stand the peppers up right in a roasting pan.
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Place the cover on and bake at 375F for 35 minutes. Let cool 5 minutes before serving. Can serve with hot salsa, or fresh cilantro, diced tomatoes and shredded monterey cheese if desired.

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Makes: 6-8 peppers