Wednesday, August 31, 2011

Garden Goodies

A co-worker brought some fresh produce from her garden into the office and I took full advantage.  I went home with three green peppers and 3 large zucchinis.  I grated two of the zukes and measured 2c portions into Ziploc bags for baking zucchini bread this winter.

I used the rest  of the veggies for Stuffed Peppers with Tomato Sauce.  The stuffing was shredded zucchini, carrots and baby bella mushrooms with brown rice, a few whole wheat bread crumbs and McCormick Perfect Pinch Mediterranean Herb seasoning.  I stuffed halved peppers and covered them with a sauce made with Progresso Hearty Tomato Soup.  I topped it with a sprinkle of grated Romano cheese and baked til bubbly.  I can think of lots of ways to vary this recipe with other grains, veggies and sauces but this was a great place to start!

Delicious Vegetarian Stuffed Peppers