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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