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   Squash Stuffed Meatloaf

4 Large Bell Peppers of Any Color
2 1/2 Cups Precooked Rice
3 Tbs. Capers, Chopped
1/2 Cup Prosciutto or Ham, Chopped
1/4 Cup of Pine Nuts, Toasted
1/3 Cup of Green Olives, Pitted and Chopped
1/2 Cup Chopped Onion
1 Small Zucchini Cut Into Small Dice
1/4 Cup Fresh Parsley
6 Tbs. Olive Oil
Salt & Pepper
3 Cups Chopped Tomatoes 
1 Teaspoon Finely Chopped Lemon Zest
1 Tablespoon Fresh Basil, Chopped
2 Cloves of Garlic

Prepare the sauce by heating the garlic in 2 Tbs. of oil. Add the chopped tomatoes, fresh basil and lemon zest. Add salt and pepper to taste. Cook until slightly thickened, about 20 minutes. Preheat the oven to 375 degrees F. Cut off the tops of the peppers, and clean out the membranes. Chop the meat off two of the pepper tops. In a pan over medium heat, sauté the onions, chopped pepper, and zucchini until tender in 2 Tbs. of oil. Mix together the sautéed ingredients with the rice, olives, capers, pine nuts, prosciutto and parsley. Add salt and pepper to taste.

Stuff each pepper fairly firmly and place the four peppers in a baking dish upright. Add one cup of water to the baking dish, drizzle with the 2 Tbs. of the oil and bake for about 30 minutes until tender. Serve hot or room temperature with a drizzle of the fresh tomato sauce.

Examine the contents, not the bottle.

- The Talmud