Stuffed Peppers

Stuffed Peppers
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1 1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 teaspoon bottled minced garlic
2 cups cooked born rice ( 1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup not-salt-added tomato juicePreheat oven to 375 degrees.Cut peppers in half lengthwise, removing stems, ribs and seeds.Heat oil in a large skillet over medium heat, swirling to coat bottom.Sauté tomatoes, crookneck squash, zucchini, onion and garlic until zucchini is tender but crisp, 3 to 4 minutes. Don't overcook.In a medium bowl, combine rice, cheese and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture.Place into 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.Serves eight.Nutrition values per serving: 119 calories, 1 g fat, 23 g carbohydrates, 3 g fiber, 5 g protein, 1 mg cholesterol, 68 mg sodium."The American Heart Association Cookbook, 25th Anniversary Edition"(1998 Clarkson Potter)