Stuffed Peppers

Ingredients

2 (15 oz) cans tomato sauce (no salt added)

2 small zucchini, grated

1/4 cup mint, finely chopped

1/2 cup asiago cheese, grated, plus more to top

2 cloves garlic, minced

S&P

1 tablespoon EVOO

3 oz pancetta, diced and browned

2 cups chicken stock

1 cup rice

6 bell peppers (red, orange, yellow)

Directions

Preheat oven to 400 degrees.

Bring the chicken stock to a boil. Add rice, turn heat down to medium low. Cook for 20 minutes (stir half way through).

At the same time, add the tomato sauce, zucchini, cheese, (use the grater attachment on a food processor) mint, garlic and S&P to a large bowl and stir to combine.

Cut the tops of the peppers and deseed and rib them. If the peppers do not stand upright on their own carefully slice some of the bottoms to make level. Then after the rice is done, add it to the zucchini mixture, Then spoon into the peppers.

Cover with aluminium foil and cook for 45 minutes. Then take out and grate more asiago onto the tops of the peppers and cook uncovered for 15 minutes.