Liberian Stuffed Peppers

Ingredients

 * 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

Directions
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.