Baked Stuffed Peppers

• 4 medium red or green peppers
• 2 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, peeled and crushed
• 2 small zucchini, coarsely grated
• 1 1/2 c. sliced mushrooms
• 2 Tbsp. chopped fresh parsley
• 2 c. fresh whole wheat breadcrumbs
• 1/2 c. grated Parmesan cheese
• 1 egg, beaten
• sea salt
• freshly ground black pepper

1. Cut a slice off the tops of the peppers.
2. Remove the white pith and the seeds.
3. Parboil the peppers for 3 minutes in boiling water; remove and drain.
4. Heat the oil in a frying pan.
5. Add the onion, garlic and grated courgettes (zucchini) and fry for 5 minutes.
6. Add the mushrooms, then stir in the parsley, breadcrumbs, cheese, egg and salt and pepper to taste.
7. Combine the ingredients thoroughly.

red, olive oil, onion, clove garlic, zucchini, mushrooms, parsley, whole wheat breadcrumbs, parmesan cheese, egg, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469825 (may not work)