Susan Kurdys writes that this "is a recipe that I prepared several years ago on one of our local PBS stations (WBGU) during one of their cooking marathons." The dish "can be prepared as a vegan meal or a side dish. Enjoy!"
1 medium green pepper, chopped in large pieces
1 medium red pepper, chopped in large pieces
1 medium yellow pepper, chopped in large pieces
1 small sweet onion, chopped in large pieces
1 small zucchini, chopped in large pieces
1 14.5-ounce can stewed tomatoes
1 cup seasoned croutons
2 cups rice, cooked
Put peppers, onion, zucchini, tomatoes, and croutons in a 2-1/2 quart casserole dish. Stir to mix ingredients together and cover dish. Cook in microwave until vegetables are tender. When complete, put 1/2 cup rice on plate and add 1 cup of vegetable mixture on top.