Stuffed Bell Peppers


2 large onions, diced
2 cloves garlic, minced
3 T. olive oil
6 large bell peppers (red and yellow)
2 large tomatoes, diced
6 sun-dried tomatoes, chopped
1/4 cup chopped parsley
1 t. thyme
2 cups mushrooms, chopped
1 cup long-grain rice, cooked
1 cup pine nuts


Sauté onions and garlic in oil until translucent. Halve each pepper and scoop out seeds. Add tomatoes, sun-dried tomatoes, parsley, and thyme to onion and garlic mixture. Stir in mushrooms, cooked rice, and pine nuts. Place mixture in pepper halves. Place on greased baking dish. Pour in hot water to cover the bottom of the dish, cover with foil, and bake at 375 deg. F. for 30 minutes. Remove foil and bake 15 minutes longer. Yield: 12 servings.

Nutritional Information:

Calories per serving: 4 grams; fat: 9 grams; cholesterol: 0.