Stuffed Peppers

Ingredients:

4 green bell peppers (nice and square so they will stand up)
1 tbsp. olive oil
1 small onion, diced
1 clove garlic, minced
1 tsp oregano (fresh or dry)
1 tsp basil (fresh or dry)
2 carrots, julienned
1 cup peas (canned or frozen)
1 1/2 cups cooked brown rice
2 to 3 cans tomato sauce

Prep:

Preheat oven to 350 degrees.

-measure out tomato sauce, peas, oregano, and basil



-cut off tops and remove seeds and membrane from peppers




-place peppers in large pot and fill pot with 1/4 water and cover (just enough to cover bottom of peppers)

-steam for 5 minutes

-start cooking rice



-while the peppers are steaming and rice is cooking, julienne your carrots (set aside)



-dice onion (set aside)



-mince garlic and add with onions



-once the rice is cooked and the peppers are steamed, heat oil in large skillet, saute onion and garlic for 1 minute

-add herbs, carrots, and peas, cook 3 to 5 minutes, or until carrots are tender.

-reduce heat and add rice and 1 cup tomato sauce and heat through



-put two spoonfuls of tomato sauce into bottom of each pepper and add mixture into peppers

- pour remaining tomato sauce on tops of the peppers the peppers should be standing upright

-bake in oven for 30 minutes

-add mozzarella to top and broil until cheese has melted and browned a little