Venetian Stuffed Peppers by Lombardo & Bui

Cut 3/8 inch tops from 8 medium peppers. Scrape out seeds and rinse. Set aside

On medium heat, in 2 tbsps olive oil, saute:
2 cups 1/2 inch diced mushrooms
1 1/2 inch diced tomato
1 finely diced onion
1 tbsp minced garlic
2 tbsps chopped fresh basil
2 tbsps sliced black olives

Cook 5 mins. Add:
3 cups cooked rice
1/3 cup tomato juice
4 tbsps grated parmesan cheese
1 tsp paprika

Blend well. Stuff peppers with mixture. Recap peppers and place in casserole. Add 1 cup tomato juice. Cover. Bake at 350’F for 1 hour. Remove caps. Spoon sauce over

Serves 4