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Pilaf-Stuffed Peppers (Vegetarian)

Source of Recipe

Anna Squires - mother of Elizabeth Squires - 2nd - Hohl


List of Ingredients

1 2/3 c reduced-sodium vegetable broth
3/4 c long-grain white rice
1/4 c wild rice
4 sweet red, yelllow or green peppers
1 Tbsp olive oil
1/2 c chopped onions
1 clove garlic, minced
1/2 c frozen peas
1/2 c frozen corn
1/2 c shredded carrots
1/2 c shredded reduced-fat mozzarella cheese
1 1/2 tsp chopped fresh basil
4 thin slices reduced-fat mozzarella cheese
2 c tomato sauce, warmed


Recipe

In a small saucepan, combine the broth, white rice and wild rice. Bring to a boil over medium heat. Cover, reduce the heat to low and simmer for 20 minutes, or until the rice is tender and the broth has been absorbed. Set aside. Cut the tops off the peppers, about 1" down. Remove the seeds and ribs, being careful not to tear or rip the peppers. If necessary, trim the pepper bottoms so that they stand upright. Blanch the peppers in gently boiling water for 6 minutes, or until the peppers are soft but still retain their shape. Drain well and set aside. In a large no-stick skillet over medium heat, warm the oil. Add the onions and saute for 4 minutes, or until tender. Add the garlic, peas corn and carrots. Reduce the heat to low, cover and cook for 5 minutes. Remove from the heat. Stir in the rice, shredded mozzarella and basil. Preheat the ovin to 375 degrees. Stuff the peppers with the rice mixture; top each with a slice of mozzarella. Place the peppers upright in an 8 x 8 inch no-stick baking dish. Pour 1/4 inch water into the dish. Bake for 15 minutes, or until heated through. Turn on the broiler and broil about 6 inch from the heat for 3 minutes, or until the cheese is lightly browned and bubbly. Serve with the tomato sauce. Makes 4 servings.