Use Up Garden Vegetables In Stuffed Sweet Peppers

Stuffed Sweet Peppers is a tasty way to use up some of the last of summer’s garden bounty, including tomatoes, basil, zucchini and yellow squash, in a flavorful wild rice stuffing.

Stuffed Sweet Peppers , Recipe from La Madeleine French Bakery & Cafe restaurant chain.

4 red bell peppers

3/4 cup sliced green bell peppers

3/4 cup sliced red onions

3/4 cup sliced zucchini

3/4 cup sliced yellow squash

5 crushed garlic cloves

2 tablespoons extra-virgin olive oil

2 cups wild rice, cooked

4 medium tomatoes, cubed

8 large basil leaves, finely chopped

10 sprigs fresh cilantro, finely chopped

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon coriander

1/8 teaspoon ground cumin

Preheat oven to 400 degrees.

Cut red peppers in half, removing the core and seeds; set aside.

In mixing bowl, combine sliced green peppers, red onions, zucchini, yellow squash, garlic and olive oil; toss thoroughly. Place the vegetable mixture on a cookie sheet and bake for about 15 minutes, or until golden brown. Allow to cool.

In a separate bowl, mix cooked rice, cubed tomatoes, fresh basil, cilantro, Parmesan cheese, salt, coriander and ground cumin. Add grilled vegetables; mix well. Fill each pepper with the mixture and cover with foil. Place in oven and cook for about 45 minutes.

Yield: 4 servings.

Nutrition information per serving: 235 calories, 9.3 grams fat (36 percent fat calories), 9 grams protein, 33 grams carbohydrate, 4 milligrams cholesterol, 185 milligrams sodium.