1/4 cup chicken broth
1 cup diced zucchini or yellow squash
1/2 ounce dried mushrooms, soaked, drained, and chopped
1/4 cup sliced green onions
1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 1/2 cups cooked spaghetti squash
1 medium tomato, chopped
Salt to taste
4 red, yellow or orange bell peppers
1/4 cup shredded Swiss or Cheddar cheese


1. Preheat oven to 350 degrees F. In a large skillet, heat chicken broth to simmering. Add zucchini or yellow squash, mushrooms, green onion, basil, thyme, garlic, and pepper. Simmer, uncovered, stirring occasionally, about 4 minutes or until vegetables are tender. Remove from heat. Stir in spaghetti squash and tomato, season with salt.
2. Slice tops off bell peppers and discard veins and seeds. Spoon filling into peppers; sprinkle with Swiss or Cheddar. Add tops back to peppers. Place in a shallow baking dish sprayed with cooking spray. Bake about 30 to 35 minutes or until peppers are softened and filling is heated through.

Recipe Courtesy of Freida's, The Specialty Produce People.

You can use any type of dried mushrooms for this dish, but porcini or morels would work especially well. To soak mushrooms, place in a bowl with hot water to cover and soak until softened, about 15 minutes. Serve the peppers as a light vegetarian main course or as a side dish to roast chicken.

Squash-Stuffed Peppers
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