One of my favorite things about summer is the fresh flavor of vegetables. This recipe is a super easy dish that could easily be turned vegan (just leave off the cheese topping). It can be used as a side or a main dish.
Slowly sauté onions in extra virgin olive oil. While onions are cooking, blend the following ingredients in food processor:
- roasted red pepper
- 2 garlic cloves
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1-2 tablespoon(s) olive oil
This veggie blend alone is a fabulous dip (use zucchini chips!), but to continue with the stuffed veggie dish you would:
Mix veggie blend into sautéed onion mixture and very lightly cook.
Meanwhile – cook or use leftover wild rice mix.
Stir rice in even amount into veggie mix.
Use bell peppers, tomatoes, zucchini or any veggie you like to stuff, and fill with rice / veggie mixture.
Place in oven pan and cover with tin foil. Cook for 20 minutes @ 375 degree, uncover, and sprinkle with cheese. Serve while warm.
My tomato fell apart, but it still tasted delicious!