Spaghetti Squash Stuffed Bell Peppers - cooking recipe

Ingredients

1/4 cup vegetable stock
1 cup zucchini, chopped
1/2 cup shiitake mushroom, chopped
1/4 cup green onion, sliced
1 teaspoon basil
1 teaspoon thyme
1 garlic clove, minced
1/4 teaspoon black pepper
1 1/2 cups spaghetti squash, cooked & shredded
4 green bell peppers

Preparation

Preheat oven to 375 degrees.
Pan spray a shallow baking dish& set aside.
Bring stock to a boil in a large skillet.
Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
Simmer until the vegetables are tender, no longer than 5 minutes.
Remove from heat& mix in the squash, set aside.
Slice off& reserve the tops of the peppers.
Remove& discard the seeds.
Place the peppers on the pan sprayed baking sheet.
Spoon the filling into the peppers.
Replace the tops, cover& bake for about 30 minutes.