Spaghetti Squash Stuffed Bell Peppers

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄4 cup  vegetable stock
• 1  cup zucchini, chopped
• 1⁄2 cup shiitake mushroom, chopped
• 1⁄4 cup green onion, sliced
• 1  teaspoon basil
• 1  teaspoon thyme
• 1  garlic clove, minced
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups spaghetti squash, cooked & shredded
• 4  green bell peppers

Directions

1. Preheat oven to 375 degrees.
2. Pan spray a shallow baking dish& set aside.
3. Bring stock to a boil in a large skillet.
4. Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
5. Simmer until the vegetables are tender, no longer than 5 minutes.
6. Remove from heat& mix in the squash, set aside.
7. Slice off& reserve the tops of the peppers.
8. Remove& discard the seeds.
9. Place the peppers on the pan sprayed baking sheet.
10. Spoon the filling into the peppers.
11. Replace the tops, cover& bake for about 30 minutes.