1 c. long grain rice, uncooked
1 pt. sour cream
2 pkg. Muenster cheese
5 cans green (whole) chili peppers
Grated Parmesan cheese and butter

Cook and drain rice. De-seed and rinse peppers well and drain. Mix sour cream and rice. Work in layers in a casserole dish. Start with rice and sour cream mixture, then layer of cheese, then peppers. Repeat 3 times. End with Parmesan cheese on top and layer several pats of butter on top. Bake in 400 degree oven until slightly brown and bubbly.