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Rice and Vegetable Stuffed Peppers

4 medium bell peppers
1 teaspoon oil
1/2 cup onion, chopped
1 teaspoon minced garlic
1 small zucchini, diced
14 1/2 ounces whole tomatoes, in thick puree
1/2 teaspoon Italian seasoning
1 cup corn, fresh or frozen
2 cups cooked rice
1/2 cup Monterey jack cheese, shredded
3/4 cup water
1/8 teaspoon black pepper

Have ready a 5 quart pot, a rack or steamer basket to set in pot
and an 8" square baking dish. Cut tops off peppers just below stem
and remove seeds. Fill pot with 1" water and insert a rack or
steamer basket. Bring to a boil. Place peppers, cut side down on
rack, cover pot and cook 4 min. Remove peppers and place cut side
up in baking dish. Heat oil in a large nonstick skillet over med
heat. Add onion and garlic and saute until onion softens, about 3
min. Stir in zucchini, tomatoes, Italian seasoning and 1/2 tsp.
salt. Break up tomatoes with a spoon. Bring to a boil, reduce heat
and simmer 2 min. Stir in corn. Remove 1 cup and reserve. Heat
oven to 375 degrees. Stir rice and 1/4 cup cheese into remaining
vegetable mixture. Spoon into peppers. Loosely cover baking dish
with foil. Bake 20 min. Uncover and sprinkle peppers with remaining
cheese. Bake 10 min, longer or until hot and cheese is melted.
Meanwhile puree reserved vegetable mixture in a food processor or
blender until smooth. Pour into skillet. Add water, remaining 1/4
tsp. salt and pepper. Bring to a boil, reduce heat and simmer 10
min. Serve sauce with peppers.


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