From: Dan Griscom (firstname.lastname@example.org)Date: 7 Jul 93 00:00:59 CDT (Wed)(from Italian Vegetarian Cooking by Jo Marcangelo)
(Serves 4)4 medium red or green peppers2 T olive oil1 medium onion, chopped1 clove garlic, peeled and crushed2 small zucchini, coarsely grated1 1/2 c slided mushrooms2 T chopped fresh parsely2 c fresh wholewheat breadcrumbs1/2 c grated Parmesan cheese1 egg, beatenSalt and pepper1) Core peppers by removing stem and then scooping out interior,removing all the white pith and seeds. Parboil for 3 minutes inboiling water; remove, rinse in cold water and drain.2) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fryanother 3 minutes. Add mushrooms, fry another 1 minute, drain [this isto keep the filling from being soupy; you may want to try justsauteing until the liquid is gone]. Add rest of ingredients, with saltand pepper to taste. Combine thoroughly.3) Fill peppers with mixture. Stand upright (cutting a small slice offthe bottom if necessary) in an ovenproof disk with 2 or 3 T water inthe bottom.4) Bake at 350 degrees for 30-45 minutes, or until the peppers aretender. Serve hot.Ideas: add basil, top with cayenne pepper.
Stuffed Peppershttp://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-1.html [12/17/1999 12:09:23 PM]