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|