Stuffed Peppers

Ingredients

• 5 large bell peppers diced seeded
• 3 cups brown rice long-grain
• 15 oz chickpeas drained and rinsed canned
• 15 oz canned tomatoes drained chopped canned
• 0.3 teaspoon pepper red crushed
• 2 cloves garlic minced
• 8 ounces mozzarella cheese fresh diced
• 2 tablespoons olive oil 
• 1 medium onion diced
• 6 servings salt and pepper 
• 1 small zucchini diced

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low, cover and simmer for 35 minutes or until rice is tender.
2. Remove from heat.
3. Let stand, covered, for 5 minutes. Divide rice among 3 bowls. Cover 2 bowls; chill for Chicken Fried Rice and Rice and Bean Burritos. Toss chickpeas into remaining rice.
4. Preheat oven to 350F. Bring a pot of salted water to a boil. Halve 4 bell peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes.
5. Remove; invert on towels to drain.
6. In a skillet, warm oil over medium-high heat. Saut onion for 3 minutes.
7. Add garlic, red pepper, diced bell pepper and zucchini; saut 5 minutes.
8. Add tomatoes and saut 2 minutes; toss with rice mixture.
9. Add half of mozzarella, if using.
10. Place peppers in a baking dish. Divide filling among peppers. Cover with foil; bake until heated through, 15 to 20 minutes.
11. Remove foil. Top with remaining cheese, if using; bake until cheese has melted, about 5 minutes.