Stuffed Peppers with Zucchini and Lemon

• 4 whole Peppers (or More As Desired, Depending On Size)
• 1 cup Zucchini, Diced
• 1 cup Onion, Diced
• 1 teaspoon Olive Oil
• 12 ounces, weight Diced Tomatoes, Canned, Drained
• 2 cups Cooked Wild Rice
• 6 cloves Garlic, Chopped Or More As Desired
• 4 ounces, weight Tomato Paste
• 1 whole Lemon, Juiced And Half The Zest
• 1/2 cups Vegetable Broth, Up To Double This Amount
• 1 pinch Rosemary
• 1 pinch Oregano
• 1 pinch Salt
• 1 pinch Pepper
• 1/2 cups Grated Pecorino Romano Cheese, Divided
• 1/2 pounds Cooked Ground Italian Sausage (optional, Omit For Vegetarian Version)

1. Preheat oven to 350 degrees F. Prepare your peppers.
2. Slice them in half lengthwise and carefully remove the ribs and seeds, leaving the stems intact for presentation.
3. In a skillet over medium heat, saute zucchini and onion in the olive oil until softened.
4. Drain the canned diced tomatoes.
5. Combine the cooked rice, sauteed veggies and tomatoes together with chopped garlic, tomato paste, lemon zest, lemon juice and broth.
6. Add in rosemary, oregano, salt, pepper, and half of the shredded cheese.
7. Mix well.
8. At this point, if you are making these vegetarian, stuff the peppers; if you are making meaty peppers, mix in the browned Italian sausage prior to stuffing.
9. Arrange peppers in a 9x13 pan that youve sprayed with non-stick spray.
10. Fill the peppers with a heaping portion of the rice mixture.
11. Top with the rest of the cheese and bake at 350 degrees F for 30 minutes.
12. I like to serve these with a green salad and fresh soft rolls.
13. You can make these with any kind of peppersmini peppers as an appetizer, large peppers as a main dish, or medium peppers as a side dish.

peppers, zucchini, onion, olive oil, tomatoes, rice, garlic, lemon, vegetable broth, rosemary, oregano, salt, pepper, romano cheese, sausage

Taken from tastykitchen.com/recipes/main-courses/stuffed-peppers-with-zucchini-and-lemon/ (may not work)