Stuffed Bell Peppers
["4 large bell peppers (any color)", "1 tsp. olive oil", "2 medium tomatoes, chopped", "1 medium squash, diced (yellow)", "1 medium zucchini, diced", "1/2 c. onion, diced", "2 medium cloves garlic, minced", "2 c. cooked brown rice", "1/2 c. fat-free Cheddar cheese, grated", "1 c. tomato juice (no salt added)"]
["Preheat oven to 375\u00b0. Cut peppers in half lengthwise. Remove stems, rubs and seeds. Heat oil in a large skillet over medium heat, swirling to cover bottom. Saut crookneck squash, zucchini, onion and garlic until zucchini is tender-crisp (about 4 minutes). Don't overcook. In a medium bowl, combine rice and cheese. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in a 9-inch casserole dish. Carefully pour tomato sauce around peppers. Bake, uncovered, for 30 minutes. Serves 8."]
["bell peppers", "olive oil", "tomatoes", "zucchini", "onion", "garlic", "brown rice", "Cheddar cheese", "tomato juice"]