VEGETARIAN STUFFED PEPPERS

Yield: 4 side servings
Source:"The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37

INGREDIENTS

- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 8 ounces mushrooms, trimmed and thinly sliced (3 cups)
- 1/2 cup regular long-grain rice
- 1-2/3 cups water
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 red, yellow, and/or green peppers

DIRECTIONS

Preheat oven to 400 degrees. In 3-quart saucepan, heat oil
over medium-low heat. Add onion and garlic and cook, stirring
frequently, until onion is tender, about 5 minutes. Add mushrooms
and cook, stirring frequently, until mushrooms are tender and
liquid has evaporated, about 5 minutes. Add rice, 1 cup water,
basil, salt, and black pepper; heat to boiling. Reduce heat;
cover and simmer until rice is tender and liquid has been absorbed,
about 20 minutes.

Meanwhile, cut off top from each pepper; reserve tops. Remove
seeds and cut thin slice from bottom of each pepper so it will
sit flat. In 5-quart saucepot, heat 3 quarts water to boiling.
Add peppers and their tops and cook 5 minutes. Remove and place,
stem side down, on paper towels to drain.

When drained, stand peppers in 8-inch square baking dish. Spoon
rice mixture into peppers and replace tops. Pour remaining
2/3 cup water into baking dish. Cover with foil and bake until
peppers are tender, about 30 minutes.

Nutritional Information Per Serving:
Calories: About 168, Protein: 4 g, Carbohydrate: 30 g,
Fat: 4 g, Cholesterol: 0 mg, Sodium: 296 mg