itallian stuffed pepper

i found this recipe in a mediterranean cookbook. this recipe calls for zucchini and mushrooms for the stuffing. since i did not have those vegetables on hand, i used what i had in my fridge... sqaush.
** recipe adapted from Mediterranean: 500 Best-Ever Recipes**
2 bell peppers sliced in half lengthways and deseeded.
1 half red onion sliced
8 oz of large diced squash
1/4 cup of tomato puree
3-4 garlic cloves (crushed)
1 medium sized tomato diced
crushed red pepper
italian flat parsley
fresh basil leaves
soy mozzarella cheese
olive oil
salt and pepper to taste
vegan parmesan cheese


1) preheat oven to 350 degrees. in a sauce pan, heat 2 tsp of olive oil and saute garlic, onions, and tomatoes. add the sqaush and 1/2 cup of water. cover and cook over medium heat until squash is cooked half way. add tomato puree and parsley and let simmer on low for 8 minutes.

2) place peppers cut-side up in a shallow baking dish and fill pepper with squash vegetable mixture. top vegetable mixture with shredded soy mozzerella cheese.

3) bake with for 20 minutes and garnish with basil and vegan parmesan cheese.

**shown in photo** a simple angel hair marinara pasta.