Posted by: marthabernie | November 21, 2013


Here is a variation on stuffing that puts more vegetables on the Thanksgiving table!


1 tablespoon olive oil

2 yellow squash, cut lengthwise in half, then sliced crosswise

2 green peppers, chopped

1 small onion, chopped

3 cloves garlic, minced

1 can (28 oz.) diced tomatoes, undrained

1/2 cup coarsely chopped basil

1 – 6 oz package stuffing mix for chicken

1 cup shredded Italian cheeses mixed

Heat oven to 350 degrees F.

Heat oil in skillet on medium high heat.  Add squash, peppers and onions; cook and stir 5 minutes or until crisp-tender.  Stir in garlic, cook one minute.  Add tomatoes and basil, cook 2 minutes, or until blended through, stirring occasionally.  Stir in stuffing mix, spoon into a 13 x 9 inch baking dish sprayed with cooking spray, top with cheese, cover.  Bake 35 minutes or until heated through, uncovering for last 5 minutes.

NOTES:  Substitute yellow or red peppers for the green peppers and/or zucchini for the yellow squash.  Squash and peppers provide a good source of Vitamin C.

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