Stuffed Bell Peppers - cooking recipe

Ingredients
    4 large bell peppers (any color)
    1 tsp. olive oil
    2 medium tomatoes, chopped
    1 medium squash, diced (yellow)
    1 medium zucchini, diced
    1/2 c. onion, diced
    2 medium cloves garlic, minced
    2 c. cooked brown rice
    1/2 c. fat-free Cheddar cheese, grated
    1 c. tomato juice (no salt added)
Preparation
    Preheat oven to 375\u00b0. Cut peppers in half lengthwise. Remove stems, rubs and seeds. Heat oil in a large skillet over medium heat, swirling to cover bottom. Saut crookneck squash, zucchini, onion and garlic until zucchini is tender-crisp (about 4 minutes). Don't overcook. In a medium bowl, combine rice and cheese. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in a 9-inch casserole dish. Carefully pour tomato sauce around peppers. Bake, uncovered, for 30 minutes. Serves 8.

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