Vegetarian Stuffed Bell Peppers

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Accented with pesto, these healthy stuffed peppers are loaded with satisfying flavors.

Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet

¼ cup	olive oil, divided
½ lb	sliced mushrooms
2	small zucchini, diced
1	onion, diced
2 tbsp	Better Than Bouillon^® Seasoned Vegetable Base
2 cups	ready-to-serve brown rice
½ cup	basil pesto
3	large red bell peppers, halved lengthwise, stems and seeds removed
⅔ cup	grated Parmesan cheese

1

Preheat oven to 450˚F. Heat 2 tbsp oil in large skillet set over medium-high heat; cook mushrooms, zucchini and onion for 5 to 7 minutes or until slightly softened.
2

Stir in 1/2 cup water and 1 tbsp Seasoned Vegetable Base; cover and cook for 2 to 3 minutes or until vegetables are tender.
3

Meanwhile, heat rice in microwave according to package directions. Toss rice with vegetable mixture and pesto.
4

Drizzle remaining oil into 13- x 9-inch baking dish. Stir 1 cup water with remaining Seasoned Vegetable Base. Pour into baking dish.
5

Divide filling among pepper halves in prepared baking dish; sprinkle with Parmesan. Cover with foil; bake for 10 to 12 minutes or just until peppers are tender.

• Substitute pre-cooked barley or farro for brown rice.
• If desired, broil peppers until tops are golden brown just before serving.

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