4 tbsp. corn oil
2 onions, sliced
2 cloves garlic
1 zucchini, diced
4 tomatoes
2 c. cooked brown rice
1/2 c. Cheddar cheese, grated
4 lg. green peppers, seeded
2 c. tomato juice

Heat oil in large skillet over medium heat, and saute onions, garlic, zucchini and tomatoes. Combine rice and cheese and add to the above mixture.

Stuff peppers with the vegetable mixture and replace pepper tops. Pour tomato juice into the bottom of a casserole dish. Place peppers in casserole. Bake for 1/2 hour at 375 degrees F.