Provencal Stuffed Peppers

I am often on the hunt for a main meal option that is vegetarian. Whether for work or to persuade my children to continue to try and consume those yummy vegetables. This recipe probably does not go well for my children, but has a robust and hearty flavor.

Not only is this recipe easy to make, but can be made ahead to save on last minute prep time.

1 tbsp Olive Oil
1 red onion, sliced
1 zucchini, quartered & diced
1-2 portobello mushrooms, sliced
1-2 garlic cloves
2 tomatoes, diced
1-2 tbsp tomato paste
2 tbsp fresh basil, chopped
4 lg yellow peppers
1 cup cheddar cheese
Salt
Pepper
Basil to garnish

1. Preheat the oven to 360*F
2. Heat the oil in the saucepan, add the onion, garlic, zucchini, and mushrooms, cook gently for 3 minutes.
3. Add the tomatoes and paste. Boil uncovered for 10-15 minutes. Sauce will thicken slightly. Remove from the heat and add the basil, salt and pepper. Set aside.
4. Cut the peppers in half lengthwise. Remove the seeds and the white membrane. Blanch in a pan of hot boiling water for 3 minutes. Drain and Dry.
5. Place the peppers in a shallow pan. Fill with cooked vegetable mixture.
6. Cover with foil and bake for 20 minutes (If prepared ahead bake 25-30 minutes).
7. Uncover, sprinkle with cheese and place back in oven to melt cheese.

Enjoy!