STUFFED PEPPERS

INGREDIENTS:

a little oil

2 cloves garlic, minced

2 onions, chopped

3 cups raw brown rice

6 cups water, chicken or vegetable stock or tomato juice

½ teaspoon allspice

1 cup chopped tomatoes

¾ pound cheddar cheese, grated

½ cup almonds, chopped

salt & pepper

9 large peppers, tops cut off, seeds removed

INSTRUCTIONS:

1.  Heat oil in large skillet; add and sauté garlic and onion. 

2. Add rice and brown about 5 minutes. 

3. Add desired liquid and allspice. 

4. Cover and cook until rice is done, about 40 minutes. 

5. Toast almonds in dry skillet or hot oven several minutes, tossing often. 

6. Stir in tomatoes cheese, almonds, and salt and pepper to taste. 

7. Cook peppers in boiling water 2 minutes. 

8. Drain and stuff peppers with rice mixture. 

9. Bake at 350 degrees 30 minutes.