Stuffed Red Peppers 
This is another version of stuffed peppers.  I have one on my blog that has rice.  
Be creative.  
Serves 4 

 1 Tbsp. clarified butter 
1 Tbsp. olive oil 
4 red bell peppers 
1 onion, sliced thin 
1 zucchini, diced 
1 patty pan squash, diced 
1 small clove of garlic, finely diced 
½ tsp. oregano 
1 Tbsp. Parsley, chopped 
1 Tbsp.  grated Parmesan cheese 
Salt 
Pepper 

 Slice the tops off the peppers save for later. Using a spoon, scrape out the centers, removing seeds. Set aside. 
Heat the butter and oil in a large frying pan. Add the onion. Cook for 6 minutes. Add the zucchini and patty  pan squash. Add the garlic, oregano, and parsley. season with salt and pepper. Cook for 5 minutes.  
Using a spoon, fill each pepper with the vegetables. Sprinkle with a little Parmesan cheese.  Place in a baking dish. Put the tops on top of the peppers. Bake for 45 min- 1 hour. Remove from oven and serve.

Stuffed Red Peppers
This is another version of stuffed peppers. I have one on my blog that has rice.
Be creative.
Serves 4

1 Tbsp. clarified butter
1 Tbsp. olive oil
4 red bell peppers
1 onion, sliced thin
1 zucchini, diced
1 patty pan squash, diced
1 small clove of garlic, finely diced
½ tsp. oregano
1 Tbsp. Parsley, chopped
1 Tbsp. grated Parmesan cheese
Salt
Pepper

Slice the tops off the peppers save for later. Using a spoon, scrape out the centers, removing seeds. Set aside.
Heat the butter and oil in a large frying pan. Add the onion. Cook for 6 minutes. Add the zucchini and patty pan squash. Add the garlic, oregano, and parsley. season with salt and pepper. Cook for 5 minutes.
Using a spoon, fill each pepper with the vegetables. Sprinkle with a little Parmesan cheese. Place in a baking dish. Put the tops on top of the peppers. Bake for 45 min- 1 hour. Remove from oven and serve.