amys's Notes:
1 onion, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
olive oil Ask a question about this ingredient
5-6 tomatoes, chopped (peeled and seeded, if you have the inclination) Ask a question about this ingredient
1/4 cup tomato paste Ask a question about this ingredient
1 small bunch fresh basil, minced Ask a question about this ingredient
Saute onion and garlic in olive oil until soft.
Ask a question about this stepAdd chopped tomatoes and and tomato paste, plus a little water if tomatoes seem too dry. Cook, covered, over medium low heat until tomatoes have dissolved. Add basil; season with salt and pepper.
Ask a question about this stepOnce sauce has come together, remove from heat. Set side.
Ask a question about this step1 cup basmati rice Ask a question about this ingredient
2 zucchini, peeled and chopped Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 handful toasted pine nuts Ask a question about this ingredient
1 small bunch fresh basil, minced Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
4 green peppers, halved and seeded Ask a question about this ingredient
Prepare rice according to package directions.
Ask a question about this stepSaute zucchini in olive oil until lightly browned.
Ask a question about this stepAdd prepared rice, pine nuts and basil to zucchini; toss. Season with salt and pepper. Add a little water if it looks too dry.
Ask a question about this stepStuff peppers with rice mixture and cover with tomato sauce. Place in a deep baking dish and add about 1/4 inch of water to the bottom of the dish. Cover and bake at 400 degrees until peppers are soft, about 25 minutes. Serve warm or at room temperature.
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