Vegetarian Stuffed Peppers

• 6 peppers
• 12 oz. spicy V8
• 1 Tbsp butter
• 2 cloves garlic - minced
• 1 tsp cumin
• 1 cup frozen corn
• 2 chopped tomatoes
• 1 zucchini - chopped
• 2 jalapeAos - minced
• 2 cups cooked white rice
• 1 egg - beaten
• 1 cup monterey jack, shredded
• pepper, to taste
• pasta sauce

1. Pre-heat oven to 350 degrees.
2. Grease baking dish. Slice tops off peppers, remove the cores and seeds. Chop pepper trimmings and save.
3. Pour 1/3 of the V-8 into the baking dish. Place peppers into the dish and bake them, empty, for 20 minutes.
4. Melt butter in skillet. Chop all veggies finely. Sautee garlic and cumin in butter for 1 minute over medium heat. Add all veggies and jalapeAos. Cook until softened. Mix in rice, egg, and 3/4 cup of cheese. Add pepper to taste.
5. Stuff each pepper with mix. Top with remaining cheese. Pour rest of V8 and the pasta sauce around and over the peppers.
6. Bake for 45 minutes.

peppers, butter, garlic, cumin, frozen corn, tomatoes, zucchini, white rice, egg, monterey jack, pepper, pasta sauce

Taken from www.epicurious.com/recipes/member/views/vegetarian-stuffed-peppers-58392358 (may not work)