Stuffed Zucchini & Pepper

• 2 med. zucchini, cut in half, pulp scooped out to form 4 shells, reserve pulp
• 1 med. bell pepper, halved with stem and seeds removed
• 1 Tbsp. olive oil
• 2 cups cooked brown rice
• 1 cup Rojo’s Organic Traditional Salsa – Mild (or Medium)
• ½ cup shredded Cheddar cheese (optional)

Place zucchini shells and pepper halves, cut side down, on microwave safe plate; cook I minute on High or until slightly softened. While shells cook, in small skillet, sauté zucchini pulp in oil until soft; stir in rice and Rojo’s Organic Traditional Salsa – Mild (or Medium).  Spoon rice mixture into shells and top with cheese if desired.  Cover with foil and bake at 350˚F for 25 minutes.  Makes 3 servings.