Day 21 - Stuffed Peppers with Poblano & Pumpkin

                          Stuffed Peppers
                 with Poblano & Pumpkin


4 whole peppers, your choice of colors, 
   (I used a trio:yellow, red, and orange)
   halved and seeded
1 cup raw pumpkin, finely chopped
1/2 large Poblano pepper, seeded and
   finely chopped
1/2 medium onion, finely chopped
2 small zucchini squash, finely chopped
4 Roma tomatoes, finely chopped
1 clove garlic, minced
1 cup mushrooms, finely chopped
1/2 cup brown rice
1/2 cup white rice
1 1/2 cup chicken broth
1 cup Roasted Red Pepper and tomato
   soup (by Pacific Natural Foods, in
   soup section of grocery store) or 1 
   cup of your favorite tomato sauce.
Salt & pepper to taste
3 Tbsp olive oil


Preheat oven to 350 degrees F. 
Cook rice, using chicken broth in replace-
ment of water, for 20 minutes, or until
done. Heat olive oil in pan on medium
heat. Add onion, garlic, mushrooms,
zucchini, pumpkin, and poblano pepper.
Saute until tender. Mix pumpkin mixture 
with rice and tomatoes. Season with salt. 
Slice peppers in half and stuff each with 
rice mixture. Place in lightly greased pan
or dish and bake at 350 degrees for 1
hour, or until slightly browned on top.
Spoon Red pepper soup over top of
each, or use your favorite tomato
sauce.  Scrumptious!!