(from Italian Vegetarian Cooking by Jo Marcangelo)
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) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fry another 3 minutes. Add mushrooms, fry another 1 minute, drain [this is 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 the bottom if necessary) in an ovenproof disk with 2 or 3 T water in the bottom.
4) Bake at 350 degrees for 30-45 minutes, or until the peppers are tender. Serve hot. Ideas: add basil, top with cayenne pepper.