Stuffed Peppers

• 4 medium red bell peppers
• 1/3 c. chopped red bell pepper
• 1/2 c. chopped onion
• 4 large mushrooms, sliced
• 2 Tbsp. dry white wine
• 2 Tbsp. wheat germ
• 1 (10 oz.) can whole kernel corn, drained
• 3/4 c. cooked brown rice
• 1/2 c. shredded sharp Cheddar cheese
• 1 tsp. garlic powder
• 1 1/2 tsp. dried rosemary
• 1 1/2 tsp. parsley flakes
• 2 tsp. wheat germ

1. Slice tops from whole red peppers; remove seeds.
2. Saute chopped red pepper, onion, mushrooms and wine in saucepan until tender.
3. Remove from heat.
4. Add 2 tablespoons wheat germ, corn, rice, cheese, garlic powder, rosemary and parsley; mix well. Spoon vegetable mixture into whole peppers.
5. Place in baking pan; top each with 1/2 teaspoon wheat germ.
6. Bake at 350u0b0 for 30 minutes.
7. Yield:
8. 4 servings.

red bell peppers, red bell pepper, onion, mushrooms, white wine, germ, whole kernel corn, brown rice, cheddar cheese, garlic powder, rosemary, parsley flakes, germ

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504151 (may not work)