Provided by Woman's Day
Have ready a 5-qt pot (about 10 in. wide by 3 in. deep), a rack or steamer basket to set in pot and an 8-in. square baking dish.
Fill pot with 1 in. water; insert rack or steamer basket. Bring to a boil; place peppers cut side down on rack, cover and cook 4 minutes. Place peppers cut side up in baking dish.
Heat oil in a large nonstick skillet. Add onion and garlic; sauté just until onion softens. Stir in zucchini, tomatoes, seasoning and 1⁄2 tsp salt. Break up tomatoes. Bring to a simmer and cook 2 minutes. Stir in corn. Remove and reserve 1 cup.
Heat oven to 375°F. Stir rice and 1⁄4 cup cheese into vegetable mixture in skillet. Spoon into peppers. Loosely cover with foil.
Bake 20 minutes. Uncover; sprinkle peppers with remaining cheese. Bake 10 minutes longer, or until cheese melts.
Meanwhile purée reserved vegetable mixture in a food processor or blender. Pour into skillet, add 3⁄4 cup water, 1⁄4 tsp salt and the pepper. Simmer 10 minutes. Serve with the peppers.
Calories 247 Fat 4g Saturated fat 2g Cholesterol 10mg
Sodium 721mg Carbohydrate 44g Fiber 4g
This recipe has been added to the following public cookbooks:
Single Cooking,
Bob's OL Recipies
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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