Stuffed PeppersSubmitted by: MISSDIANE1
8 Yellow Bell Peppers
1 cup diced summer sqash
1. cup diced onions
1 cup mushooms
2 cups asparagus
1.5 cups long grain white rice
1.5 cups 99% fat free chicken stock
2 Tbsp olive oil
Cook Rice in chicken broth until tender - not mushy.
Add rice to veggie-sausage mixture and mix well.
Cut peppers in half length wise and fill each half with the mixture. Put about 1/2 cup chicken broth in the bottom of the casserole dish.
Cook @ 350 for about 45 minutes, until peppers are al dente.
Makes 16 halves.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSDIANE1.