cheese crisp and veggie rice

Tonight I had planned to make a recipe I received in the meatless monday e-newsletter. Zucchini Stuffed Peppers. Sounds so good! I began cooking the vegetables but, soon realized my oven door was jammed and therefore would not turn on. So I went for plan B. I switched gears and made the stuffing into veggie rice and paired it with a cheese crisp.

For the cheese crisp I used:

• whole wheat tortillas
• 1 slice of american cheese
  
• grated mild cheddar cheese

Place 1 tortilla in pan, add cheeses and place a second tortilla on top and lightly press together. Cook over medium high heat for a minute or two, flip over the and cook on the other side for a minute of two.

For the veggie rice I used:

• 1 cup cooked brown rice
  
• 1 zucchini diced
• 1/2 onion diced
• 5 carrots diced
  
• 1 tbsp butter
  

Place butter in a skillet, add zucchini, onion and carrots. Cook for about 10 minutes. Mix in the brown rice. salt and pepper.

This actually turned out well, the only change I may try is to cook brown rice with vegetable broth instead of water to add a bit more flavor. Thank goodness we had some tortilla and cheese handy to complete the meal.