4 green bell peppers
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups cooked brown rice
1 cup (from 14 oz. can) petite diced tomatoes, drained, reserving liquid
1 cup broccoli florets, chopped
dried basil
dried oregano
salt and pepper
red pepper flakes
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese

Preheat oven 350°F (325°F for glass) and coat 9x9-inch baking pan with olive oil or cooking spray. Slice off tops of peppers, remove spongy ribs and clean out seeds. Place on steamer rack in kettle or wok with water beneath rack but not touching rack. Cover and steam 4 minutes. Remove peppers and set aside.

Heat large skillet, add olive oil. Sauté onion and garlic until onion is transparent, but do not allow garlic to brown. Add cooked rice and stir well. Sauté 2 - 3 minutes. Stir in diced tomatoes and broccoli florets. Season according to taste. Remove from heat.

In small bowl, mix shredded cheeses together and stir half into vegetable mixture. Fill each pepper and arrange in prepared baking pan. Spoon remaining diced tomatoes and reserved liquid over tops of stuffed peppers. Lightly season tops with salt and pepper.

Bake, uncovered, for 30 minutes or until peppers are to desired tenderness. Sprinkle remaining shredded cheeses over tops and return to oven to allow cheese to melt.

Serves 4.

Submitted by: Rose