Italian Stuffed Peppers

Ingredients

2 tbsps extra virgin olive oil

1 cup onion, diced

1 cup zucchini, diced

1 cup corn

2 large garlic cloves, minced

2 tsps Worcestershire

1 - 14.5 oz can, crushed tomatoes

1 tbsp tomato paste

1 1/2 tsp Italian seasoning

salt and pepper to taste

pinch of cayenne

1 cup of jasmine rice

1 1/2 cups shredded cheddar cheese, divided

4 large peppers, halved

fresh parsley for garnish

Directions

Preheat oven to 425 degrees.

Cut peppers in half and place insides up in 1-2, 3 quart baking dishes. Microwave on high for 4-5 minutes - depending on the size of your peppers. Note: the microwave time may vary depending on size of peppers. Start one minute at a time until peppers are starting to soften. Add increments of 30 seconds until peppers reach the desired softness.

In a medium skillet, heat olive oil on medium high. Add onion and zucchini and cook for 6 minutes. Add in corn and cook another 3 minutes. Add in garlic and cook an additional minutes. Add Worcestershire, crushed tomatoes, tomato paste, Italian seasoning, and cayenne. Stir and cook another 2 minutes.

In a large bowl, combine the vegetable mixture and rice. Stir to combine. Add in 1 cup of cheese and gently stir.

Spoon the mixture evenly between the 8 pepper halves.

Bake for 10 minutes. Remove from oven, and add remaining shredded cheese, divided among the 8 pepper halves.

Baked for an additional 10 minutes - or until peppers reach desired softness.