Lunch: Rice and Veggie Stuffed Peppers

Ingredients

4 medium bell peppers, tops cut off just below stem
1 tsp. oil
1/2 c. chopped onion
1 tsp. minced garlic
1 small zucchini
1 can whole tomatoes in thick purée
1/2 tsp. Italian seasoning
3/4 tsp. salt
1 c. fresh or frozen corn kernels
2 c. cooked white rice
1/2 c. shredded reduced-fat Jack cheese with jalapeño peppers
.13 tsp. Pepper

Instructions

Have ready a 5-qt pot (about 10 in. wide by 3 in. deep), a rack or steamer basket to set in pot and an 8-in. square baking dish.
Fill pot with 1 in. water; insert rack or steamer basket. Bring to a boil; place peppers cut side down on rack, cover and cook 4 minutes. Place peppers cut side up in baking dish.
Heat oil in a large nonstick skillet. Add onion and garlic; sauté just until onion softens. Stir in zucchini, tomatoes, seasoning and 1 ⁄2 tsp salt. Break up tomatoes. Bring to a simmer and cook 2 minutes. Stir in corn. Remove and reserve 1 cup.
Heat oven to 375 °F. Stir rice and 1 ⁄4 cup cheese into vegetable mixture in skillet. Spoon into peppers. Loosely cover with foil.
Bake 20 minutes. Uncover; sprinkle peppers with remaining cheese. Bake 10 minutes longer, or until cheese melts.
Meanwhile purée reserved vegetable mixture in a food processor or blender. Pour into skillet, add 3 ⁄4 cup water, 1 ⁄4 tsp salt and the pepper. Simmer 10 minutes. Serve with the peppers.

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