Rice and Veggie Stuffed Peppers

4 medium bell peppers

1 tsp. vegetable oil

1/2 c. chopped onion

1 tsp. minced garlic

1 small zucchini, diced

1 can (14 1/2 oz) crushed tomatoes with garlic, oregano, & basil (I use more than this so I buy the 28 oz can and add more as needed)

1/2 tsp. Italian seasoning

3/4 tsp. salt

1 c. fresh or frozen corn

2 c. cooked white rice

1/2 c. shredded pepper jack cheese (I use a little more)

3/4 c. water

1/8 tsp. ground black pepper

1/2 to 3/4 lb. sausage (can omit for a veggie version)

Cook the sausage first, set aside. Cut tops of peppers just below stem and remove seeds. Fill a 5 qt. pot with 1 inch water, insert a wire rack. Bring to boil. Place peppers cut side down on rack. Cover pot and cook 4 minutes. Remove peppers and place cut side up on baking dish. Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and saute until onion softens, about 3 minutes. Stir in zucchini, tomatoes, Italian seasoning, and 1/2 tsp. of the salt. Bring to a boil, reduce heat and simmer 2 minutes. Stir in corn. Remove 1 cup and reserve.

At this point, add the sausage (crumbled), and let it cook with the tomatoes etc. for a couple of minutes.

Heat oven to 375 degrees. Stir in rice (I don't use all that the recipe calls for, just until it looks good, still a little juicy, I don't like it to be too dry). Add 1/4 cup of the cheese into the skillet and mix well. Spoon vegetable and rice mixture into peppers. Loosely cover baking dish with foil. Bake 20 minutes (sometimes I let them go five minutes or so longer depending on how big the peppers are). Uncover and sprinkle peppers with remaining cheese. Bake another ten minutes until hot and cheese is melted.

Meanwhile, puree' reserved portion of vegetable mixture in a food processor or blender until smooth. Pour into skillet. Add the water, remaining 1/4 tsp. salt and the pepper. Bring to a boil, reduce heat and simmer 10 minutes. Serve sauce with peppers.

-Steph