Stuffed Bell Peppers

• 4 large bell peppers (any color)
• 1 tsp. olive oil
• 2 medium tomatoes, chopped
• 1 medium squash, diced (yellow)
• 1 medium zucchini, diced
• 1/2 c. onion, diced
• 2 medium cloves garlic, minced
• 2 c. cooked brown rice
• 1/2 c. fat-free Cheddar cheese, grated
• 1 c. tomato juice (no salt added)

1. Preheat oven to 375u0b0. Cut peppers in half lengthwise. Remove stems, rubs and seeds. Heat oil in a large skillet over medium heat, swirling to cover bottom. Saut crookneck squash, zucchini, onion and garlic until zucchini is tender-crisp (about 4 minutes). Don't overcook. In a medium bowl, combine rice and cheese. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in a 9-inch casserole dish. Carefully pour tomato sauce around peppers. Bake, uncovered, for 30 minutes. Serves 8.

bell peppers, olive oil, tomatoes, zucchini, onion, garlic, brown rice, cheddar cheese, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70990 (may not work)