Vegetable Stuffed Potatoes

INGREDIENTS:

1/2 c Chopped green bell pepper -dried oregano leaves
-(about 1 small) 1 tb Chili powder
1/4 c Chopped onion (about 1 1 ts Ground cumin /2 teaspoon
-small) -salt
2 Cloves garlic, finely 1 cn (16 ounces) whole tomatoes,
-chopped -undrained
2 ts Olive or vegetable oil 1 pk (10 ounces) frozen mixed
3 c Cut-up cooked turkey or -vegetables
-chicken 2 c 1/2-inch slices zucchini
1/2 c Water -(about 2 medium)
1 tb Chopped fresh or I teaspoon

Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Heat to boiling; reduce heat Cover and simmer I hour, stirring occasionally. Stir in frozen vegetables and zucchini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until zucchini is crisp-tender.

6 servings. Microwave Directions: Place the bell pepper onion, garlic and oil in 3 quart microwavable casserole. Cover tightly and microwave on high 3 minutes. Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Cover tightly and microwave 15 minutes. Stir in frozen vegetables. Cover tightly and microwave 10 minutes. Stir in zucchini. Cover tightly and microwave 3 to 6 minutes or until zucchini is crisp-tender