| | SAUSAGE AND PEPPER FILLING |
| 1 | ts | Olive oil |
| 3/4 | c | Low-fat Polish sausage; cooked and crumbled |
| 1/2 | c | Bell peppers; chopped |
| 1/2 | c | Onions; chopped |
| 1/4 | ts | Oregano |
| 1/4 | ts | Basil |
| | POTATO AND BACON FILLING |
| 4 | sl | Low-fat bacon; cooked and crumbled |
| 1 | ts | Olive oil |
| 2 | md | Potatoes; cooked, peeled; and diced |
| 2 | tb | Onions; chopped |
| 2 | tb | Parsley |
| 2 | tb | Fat-free Cheddar cheese; grated |
| | VEGETABLE FILLING |
| 1 | ts | Olive oil |
| 1 | c | Carrot; cut in 1" strips |
| 1/2 | ts | Ginger root |
| 1 | ts | Olive oil |
| 1 | c | Zucchini; cut in 1" strips |
| 1 | c | Mushrooms; sliced |
| 1/2 | c | Dark red kidney beans; drained and washed |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Cornstarch |
