2 tbsp. cooking oil
1 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 (16 oz.) can stewed tomatoes
1/2 tsp. chili powder
2 c. cooked rice
1 (16 oz.) can chili beans (do not drain or rinse)
1 lb. Mozzarella or Monterey Jack cheese, grated

Sauté pepper, onion and celery in oil until very lightly browned. Chop tomatoes and add with chili powder to sautéd vegetables. Mix together rice and beans in a separate bowl. Layer in a 9 x 13 glass dish half rice mixture, half grated cheese and half of tomato mixture. Repeat.

Bake, uncovered, in a 350°F oven for 30 minutes.

Serves 8 to 10.