Vegetarian Stuffed Peppers

This was supposed to be our Meat Free Monday dinner, which ended up being meat free Tuesday, which ended up being way to chaotic to accommodate anything that was going to take an hour in the oven, so it ultimately became our regular old Thursday night dinner. Thanks to Amanda for the idea! 


Vegetarian Stuffed Peppers
1 package boil in bag brown rice
4 cloves garlic, chopped
handful basil, sliced
4-5 small/medium tomatoes, chopped
1/2 large zucchini, chopped (and sautéed in olive oil)
1/4 jar leftover pasta sauce
3 large bell peppers
1/4 cup grated provolone cheese
Mix all ingredients up to the bell peppers together. Stuff peppers with rice mixture. Place in baking dish in a 350 oven. Cook for 30 minutes. Top with cheese. Cook until cheese is melted and lightly browned (15-20 minutes). Enjoy!