Meatless Greek Stuffed Peppers - cooking recipe

Ingredients

5 to 6 peppers
1 1/2 c. uncooked rice
2 to 3 grated carrots
1 Tbsp. parsley
1 lb. can whole tomatoes (reserve liquid)
1 large chopped onion
2 grated squash
4 Tbsp. lemon juice
3/4 c. Mazola oil
salt and pepper

Preparation

Wash and dry peppers.
Cut caps off peppers and reserve. Remove seeds from peppers.
Mix all ingredients together except peppers.
Reserve some tomatoes for over peppers and liquid for pot.
Stuff each pepper with rice mixture.
Cover with caps. Puncture each pepper.
Place in Dutch oven.
Pour reserved tomatoes over peppers and liquid in pot.
Cover; cook at 350\u00b0 for 1 1/4 to 1 1/2 hours.
If extra stuffing, place in bread pan.
Cover and cook approximately 1/2 hour.