3 large green peppers, cut in 1/2 lengthwise
1 cup uncooked brown rice
1/4 cup chopped onion
2 cloves garlic, minced
1 tbs olive oil
1 16 oz can undrained tomatoes, cut up
1/2 Knorr vegetarian vegetable cube (optional)
1 cup water
1/2 tsp dried oregano
1/4 tsp crushed red pepper
black pepper to taste
4 oz shredded Cheddar or Jack cheese
1 cup frozen or fresh peas

Preheat oven to 350 degrees fahrenheit.

Parboil peppers in boiling water for 2 mintues and set aside.

In large skillet, cook and stir brown rice, chopped onion and garlic over medium heat in the olive oil for about 3 minutes or till rice is lightly browned.

Stir in can of chopped tomatoes, 1 cup water, crumbled vegetable cube, oregano, crushed red pepper and black pepper. Bring to a boil.

Reduce heat and simmer, covered, 40-45 minutes.

When done, stir in green peas and 1/2 of shredded cheese. Divide evenly between the 6 pepper halves. Top with remainder of shredded cheese.

Put in baking dish sprayed with cooking spray. Bake for 30 minutes.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.