Vegetable Stuffed Pepper Shells Recipe

• 4 lg. green peppers
• 2 tbsp. extra virgin olive oil or possibly salad oil
• 3 stalks celery, diced
• 3 tbsp. minced parsley
• 1 teaspoon sugar
• 1/2 c. freshly grated Parmesan cheese
• Boiling salted water
• 3 lg. carrots, shredded
• 1 lg. onion, minced
• 1 (15 ounce.) can marinara sauce
• Salt and pepper

1. Cut peppers in half lengthwise; throw away seeds and stems.
2. Cook peppers in boiling water till just tender crisp when pierced, 3 to 5 min.
3. Remove from water with a slotted spoon; drain and set aside.
4. Heat oil in frying pan over medium heat.
5. Add in the carrots, celery, onions, and parsley.
6. Cook, stirring, till onions are limp, about 5 min.
7. Stir in the marinara sauce and sugar.
8. Season to taste with salt and pepper; heat through.
9. Proportionately spoon carrot mix into pepper shells; sprinkle cheese over top.
10. Arrange on a baking sheet and broil 4 inches from heat till cheese is bubbly.

green peppers, extra virgin olive oil, stalks celery, parsley, sugar, freshly grated parmesan cheese, boiling salted water, carrots, onion, marinara sauce, salt

Taken from cookeatshare.com/recipes/vegetable-stuffed-pepper-shells-58336 (may not work)