Vegetarian Stuffed Peppers a la Christine

My cousin, Christine, has graciously shared her vegetarian stuffed pepper recipe with us.  Coming from a very large Italian family, we were fortunate to be surrounded by excellent cooks who served up wonderful homemade food.  This has certainly inspired another generation to keep the tradition alive.

Vegetarian Stuffed Peppers a la Christine
6 large peppers (yellow, red or green)
Freshly grated carrots
1 large onion
The tops of the peppers after you cut them off (diced)
Freshly chopped broccoli
1 small zucchini
1 small summer squash
1 box frozen artichoke hearts, thawed, chopped
1 can San Marzano tomatoes
Freshly grated pecorino romano cheese (handful)
Fresh garlic (2 cloves)
Salt and pepper, to taste
2 cups brown rice, cooked
Asiago cheese

Saute onion, garlic, diced peppers and carrots, about 8-10 minutes. Add zucchini and summer squash and saute until just about tender. Add tomatoes, artichoke hearts, grated pecorino romano cheese and rice and stir together.  Just for fun, add another handful of romano cheese! (you'll be glad you did)  Stuff the peppers (I par-boiled them for a few minutes) and top with asiago cheese for kicks.  Bake at 375 for about 20 minutes covered with foil.  Remove foil and bake for another 7-8 minutes. Enjoy!  (I did!)