1. Make 2/3 cup wild rice, 2/3 cup brown sugar. (Boil 3 cups water, add rice, simmer for 25 minutes.)

2. Cut tops off 6 green peppers, remove seeds and core.

3. Boil green peppers for 5 minutes. Rinse with cold water and drain.

4. Dice: 3/4 c. green olives 3/4 c. black olives 3/4 c. mushrooms 4 hard boiled eggs

5. Saute onions until tender. Add 1 cup water, rice, olives, mushrooms and eggs. Turn off heat and mix. Add freshly ground pepper.

6. Stuff peppers.

7. Put 1 can stewed tomatoes in bottom of baking dish, place peppers upright in dish.

8. Cover loosely with foil, bake 30 minutes at 350 degrees.