Roasted Red Pepper Roll Up

Ingredients

• 6 red peppers
• 1 large Zucchini, diced very small
• 1 large onion, diced very small
• 1 clove garlic, minced
• ½ cup rice
• 1 ½ cup water
• 4 lbs seasoned bread crumbs
• ½ cup Italian grated cheese
• 3 egg whites
• Salt and pepper to taste

Steps

1. Bake at 350°F for 35 min covered, then 10 minutes uncovered.
2. Roast the red peppers until the skin cracks and starts to peel. Remove from the oven and place in a large brown bag. Close the bag and set aside until peppers are cool enough to handle (about 10 minutes).
3. Remove stems and skins from peppers carefully, slice open so you have one large piece, and remove any seeds. Dry with paper towels and set aside.
4. Sauté zucchini, onion, and garlic in a few teaspoons of olive oil. Set aside.
5. Cook rice in 1 ½ cup water.
6. Mix sautéed veggies with cool rice, add seasoned bread crumbs, grated cheese, egg whites, salt, and pepper.
7. Spread the mixture on the open pepper, roll up, and place seam side down in a greased baking dish. Sprinkle with Italian cheese and cover with foil.

Serve with or without Marinara Sauce.