4 lg. green peppers
1 c. brown rice
3/4 c. chopped onion
1/4 c. sliced mushrooms
2 tbsp. butter
1-1 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 peppers. Cut off tops. Remove seeds. Steam peppers, top included, until barely tender, about 5 minutes.

2. While peppers are steaming, prepare rice according to package directions.

3. Heat butter in a skillet. Saute onion and mushrooms in butter. Stir in remaining ingredients. Add mixture to cooked rice.

4. Drain peppers. Place in an oiled baking dish. Spoon the rice mixture into peppers. Replace pepper tops.

5. Bake stuffed peppers, uncovered, at 400 degrees for 15 minutes or until heated through.

Good served with: Whole wheat French bread, fresh fruit, corn on the cob and nut cake for dessert.

Health Note: Always steam - not boil - vegetables to retain vitamins.

Tips: Green peppers can be stuffed raw, placed in 1/4 inch water, covered and baked at 375 degrees for 35-45 minutes.