1/2 c. long grain brown rice, uncooked
1 (16 oz.) can whole peeled tomatoes, drained, reserving liquid
6 med. sized green peppers
2 c. cooked chicken, cubed
1/4 c. onion, chopped
1 c. unpared zucchini, chopped
2 tbsp. snipped fresh parsley
1/2 tsp. salt
1/4 tsp. oregano leaves
1/8 tsp. pepper
1/2 c. bran cereal

Cook rice according to package directions, using reserved tomato liquid in place of water. Set aside any remaining reserved liquid. Set aside cooked rice. Cut off tops of peppers and remove seeds. Cook, uncovered, in boiling water for 3 minutes. Drain and set aside. Chop tomatoes. Combine with remaining ingredients, cooked rice and 1/4 cup of the reserved tomato liquid, stirring gently. (Use water, if not enough reserved tomato liquid.) Spoon into peppers. Place in shallow baking dish. Add water just to cover bottom of dish. Cover with glass cover for baking dish or with foil. Bake at 350 degrees for 30 minutes.