2 lg. bell peppers
1 1/2 c. tomato sauce
2 c. cooked brown rice
2 tbsp. chopped parsley
1/2 tsp. Italian seasoning

Cut peppers in half lengthwise; remove seeds and membranes. Steam pepper halves until cooked crisp-tender; set aside. Combine 1/2 cup tomato sauce with cooked brown rice, 1 tablespoon chopped parsley, and 1/2 teaspoon seasoning. Heat over moderate heat, stirring gently until well blended. Add a little water if need to prevent sticking. Spoon remaining tomato sauce into bottom of a 9 inch pie pan. Place pepper halves on top of sauce, then fill with rice mixture. Bake at 350 degrees until hot. Sprinkle with chopped parsley and serve. Serves 4.