4 lg. green peppers
1 c. brown rice
3/4 c. chopped onion
1/4 c. sliced mushrooms
2 tbsp. butter
1 to 1 1/2 c. grated sharp Cheddar cheese
1/2 c. cottage cheese
1/4 c. chopped parsley
1/4 tsp. dried thyme leaves
Black pepper

1. Wash green peppers. Cut off tops and remove seeds. Steam peppers, tops included, until barely tender.

2. Meanwhile, cook rice according to package.

3. Saute onion and mushrooms until softened in the heated butter. Stir in remaining ingredients. Place drained peppers in an oiled baking dish. Spoon in rice mixture. Replace tops.

4. Bake, uncovered, at 400 degrees for 15 minutes or until heated through.

Serves 4.