2 tbsp. olive oil
1/2 cup Cheddar cheese
1/2 cup Mozzarella cheese
2 or 4 green peppers (suitable for stuffing)
1 (24 oz.) jar spaghetti sauce (your favorite) OR tomato sauce
1 pkg. Success rice (boil in bag)
1 medium size onion, chopped
1 celery stalk, diced
1 garlic clove, crushed
1 tomato, chopped
1/2 cup toasted almonds
1/2 cup corn (optional)
bread crumbs (Progresso or 4C)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. summer savory

Depending on how much you want to stuff the peppers, you can use either 2 or 4. If you choose 2, cut them lengthwise, scooping out the seeds and internal ribbing, as well as the stem side. If you choose 4, cut out the stem side, and scoop insides out from the top. Always choose green peppers which are able to stand up if you choose to use them that way.

Either parboil the peppers, or microwave them for 3 minutes.

Meanwhile, if the almonds need to be toasted, put them on a cookie sheet and bake them for about 10 minutes at 375°F. Watch them, as they toast fast.

Meanwhile, boil enough water to make the rice. Toss in the package of rice, and boil for the 10 minutes as indicated. You can make the rice ahead of time, and let it cool before mixing everything else.

In a pan, use the olive oil to sauté the celery, onion and garlic. Sauté until soft, not burned. Set aside.

Put the rice into a good sized bowl, add the sautéed mixture. Add the chopped tomato, the two cheeses, the seasonings, the toasted almonds, a little of the sauce (just enough to add a little color) and corn, if you choose to add it. Stir until well mixed.

Put some of the sauce in the bottom of a pan big enough to bake the peppers (I use a glass 8x8-inch pan). Take the peppers, and scoop the mixture into them. Put them into the pan, and put bread crumbs on the top. Add a little more sauce to the tops and sides of the peppers.

Bake in a preheated 350°F oven for between 30 to 40 minutes, until the bread crumbs are lightly browned.

Submitted by: Mary Hartery