Vegetarian Stuffed Peppers

• 6 medium sized green peppers
• 2 large onions quartered
• 1 pkg shredded 5 flavor italian cheese
• 1pkg 4 shredded flavored mexican cheese
• 1 broccoli head(medium)cut up
• 1 colliflower head(medium) cut up
• sauce
• 3- 28 oz.can crushed tomatoes in puree
• 1.5 oz jar parsley
• 2 bay leaves
• 2 tbl spoons crushed garlic
• 1/3 cup veg oil
• 1 cup chopped onion
• 2 tsp basil
• salt/pepper to taste

1. in large pot add oil and garlic.sautee about 2 minutes do not brown.add onion,parsley stir ,slowly add tomatoes and stir together. add bay leaves and basil.simmer on low stirring occasionally .after about 15 minutes turn heat off ,cover and let stand.
2. cut stem from peppers and romove top so as you can replace it after removing seeds.add pinch of italian chees and pinch of mexican cheeses broccoli,colliflower and onion pieces. add 2 tble spoons sauce to each pepper.place about 1 inch sauce in bottom of roasting pan before placing peppers in.cover peppers with remainder of sauce. bake 1 hour 40 minutes at 325 degrees.sprinkle tops of peppers with more cheese let sit in oven for about 5 minutes then serve

green peppers, onions, italian cheese, mexican cheese, broccoli, colliflower, sauce, tomatoes, parsley, bay leaves, garlic, veg oil, onion, basil, salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-stuffed-peppers-1234736 (may not work)