Stuffed Bell Peppers with Italian Seasonings

Ready in 1 hour

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4 lg Green bell peppers; stemmed
2 tb Fresh basil; chopped
1/4 c Purple cabbage; shredded
3/4 c Red bell peppers; diced
1 tb Prepared mustard
5 cloves Garlic; diced or
2 tb Extra Virgin Olive Oil
3/4 c Yellow squahs; shredded
8 c Plum tomatoes; peeled
1/4 ts Black Pepper; freshly ground
1 tb Fresh basil; chopped
1 1/2 c Wild rice blend; cooked

Original recipe makes 4



In a large saucepan, cook the tomatoes in the oil over medium-high heat for 5 to 10 minutes. Add the remaining sauce ingredients and cook 20 to 25 minutes over medium heat. The sauce should be boiling slightly. Meanwhile, mix the stuffing ingredients together n a large bowl, along with 1 cup of the cooled sauce, then stuff into the cleaned peppers. Place the stuffed peppers in a deep pan with 3 cups of sauce on top. Cover with aluminum foil and bake in a preheated 375 degree oven for 1 hour and 15 minutes or until the peppers are tender. From DEEANNEs recipe files

Calories Per Serving: 404 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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