This recipe is generally used for your main entree but you may also wish to use it as a side dish. Stuffed bell peppers are a standard faire in many parts of the world.
2 tsp. olive oil
1 red onion, sliced
1 zucchini, diced
4 oz. mushrooms, sliced
1 clove garlic, crushed
14 oz can chopped tomatoes
1 Tbsp. tomato paste
1 oz. pine nuts
2 Tbsp. fresh chopped basil
4 large yellow bell peppers
1/4 cup finely grated fresh parmesan cheese
salt and fresh ground black pepper to taste
Preheat oven to 350*F. Heat the oil in the bottom of a saucepan. Add the onion, zucchini, mushrooms and garlic and cook gently for 3 minutes, stirring occasionally. Stir in the tomatoes and tomato paste. Bring to a boil and reduce to simmer for 10 to 15 minutes, until thickened slightly. Remove from heat and stir in basil and pine nuts. Season with salt and pepper. Cut the peppers in half lengthwise and deseed them. Blanch the pepper halves in a saucepan of boiling water for about 3 minutes; drain. Place peppers, cut side up, in a shallow ovenproof dish and fill with the vegetable mixture. Cover with foil and bake 20 minutes. Uncover, sprinkle with parmesan cheese, then bake for another 5 to 10 minutes (uncovered).
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