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.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.