Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter,
Ingredients: • 2 bell peppers, cut length wise, remove seeds • 2 zucchini or yellow squash, sliced • 2 carrots, sliced • 1 cup rice, cooked • 2 tablespoons oil • 1/4 cup cheese, shredded (optional) • Salt and pepper to taste Directions: Heat oil in pan over medium heat.