Stuffed Peppers

Serves around 6, depending on serving size

Ingredients:

6-8 medium-sized green peppers
3 cups uncooked brown rice
4-6 cups of water
1/2 large onion
1 can diced tomatoes
1/2 cup cubed velveeta cheese (more or less to taste)
Colby and monterey jack cheese (optional)

1. Core green peppers, and place in a pan of boiling water. Let boil until peppers are easy to poke with a fork.

2. Meanwhile, cut up the onion, and place in a pan along with the brown rice, and 4-6 cups of water and let boil. (You will need to keep an eye on the rice, if it needs more water while it is boiling, add more) When the rice becomes tender, remove from heat and add the diced tomatoes and velveeta cheese, stirring until cheese is melted. Preheat oven to 375* F.

3. Once the peppers are done boiling, drain the water and place them in a baking dish. Spoon rice mixture into the holes of the green peppers. Spoon any remaining rice into the baking dish. Colby and monterey Jack cheese can be sprinkled over the rice and peppers.

4. Bake for 15-20 minutes, or until hot.

This is a relatively easy supper dish to make.

~Britta