recipe ingredients
2 tsp. olive oil
1 red onion, sliced
1 zucchini, diced
4 oz. mushrooms, sliced
1 clove garlic, crushed
14 oz can chopped tomatoes
1 Tbsp. tomato paste
1 oz. pine nuts
2 Tbsp. fresh chopped basil
4 large yellow bell peppers
1/4 cup finely grated fresh parmesan cheese
salt and fresh ground black pepper to taste
recipe directions
Preheat oven to 350*F. Heat the oil in the bottom of a saucepan. Add the onion, zucchini, mushrooms and garlic and cook gently for 3 minutes, stirring occasionally. Stir in the tomatoes and tomato paste. Bring to a boil and reduce to simmer for 10 to 15 minutes, until thickened slightly. Remove from heat and stir in basil and pine nuts. Season with salt and pepper.
Cut the peppers in half lengthwise and deseed them. Blanch the pepper halves in a saucepan of boiling water for about 3 minutes; drain. Place peppers, cut side up, in a shallow ovenproof dish and fill with the vegetable mixture. Cover with foil and bake 20 minutes. Uncover, sprinkle with parmesan cheese, then bake for another 5 to 10 minutes (uncovered).
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This recipe was easy and looks very impressive. Great for vegetarian dinner guests.
I liked this recipe alot. Filling w/not too many points.
This recipe is delicious if you are a vegetable lover. It looks really nice and colorful too. I had some leftovers and they made a nice low-calorie lunch the next day also. Great!!!
This recipe is very easy and does look great. Although I found it kinda blah. I love veggies I am not a vegetarian, so I might add some chicken and thicken the sauce and definatly add more garlic. It will so be a new recipe I will work with.
Left room for dessert 
Most low fattening dinner I have ever made.
this is a great recipe
I added about a cup of cooked rice to the filling and it made the meal that much more complete.
I thought this was interesting and fun to make!
Also, I used red bell peppers instead of yellow, but it was very tasty =)