Stuffed Bell Peppers

Ingredients

• 4 large bell peppers any color
• 1 tsp olive oil
• 2 medium tomatoes chopped
• 1 medium squash diced yellow
• 1 medium zucchini diced
• 12 c onion diced
• 2 medium cloves garlic minced
• 2 c cooked brown rice
• 12 c fat-free Cheddar cheese grated
• 1 c tomato juice no salt added

Directions

1. Preheat oven to 375 Cut peppers in half lengthwise Remove stems rubs and seeds Heat oil in a large skillet over medium heat swirling to cover bottom Saut crookneck squash zucchini onion and garlic until zucchini is tender-crisp about 4 minutes Dont overcook In a medium bowl combine rice and cheese Gently stir into skillet Stuff pepper halves with vegetable mixture Place in a 9-inch casserole dish Carefully pour tomato sauce around peppers Bake uncovered for 30 minutes Serves 8