Stuffed Peppers

4 medium red or green peppers

2 T olive oil

1 medium onion, chopped

1 clove garlic, peeled and crushed

2 small zucchini, coarsely grated

1 1/2 c slided mushrooms

2 T chopped fresh parsely

2 c fresh wholewheat breadcrumbs

1/2 c grated Parmesan cheese

1 egg, beaten

Salt and pepper

1) Core peppers by removing stem and then scooping out interior,

removing all the white pith and seeds. Parboil for 3 minutes in

boiling water; remove, rinse in cold water and drain.

2 minutes. Add zucchini, fry

3 minutes. Add mushrooms, fry another

1 minute, drain

to keep the filling from being soupy; you may want to try just

sauteing until the liquid is gone

Add rest of ingredients, with salt

and pepper to taste. Combine thoroughly.

3) Fill peppers with mixture. Stand upright (cutting a small slice off

2 or 3 T water in

the bottom.

350 degrees for 30-45 minutes, or until the peppers are

tender. Serve hot.

Ideas: add basil, top with cayenne pepper.