4 large green bell peppers
3 tbsp. olive oil
2 small onions, coarsely chopped
2 cloves garlic, minced
1 medium zucchini, diced
4 medium tomatoes, chopped
2 c. cooked brown rice
1/2 c. grated Cheddar cheese
1 (12 oz.) can tomato juice or V-8 juice
1 tsp. salt

Cut off tops of bell peppers. Remove seeds; rinse and set to dry. Heat oil in a large skillet over medium heat. Add onions, garlic, zucchini, tomatoes and salt. Sauté until zucchini begins to get tender; do not overcook. In a medium bowl, combine rice and cheese. Add to tomato mixture and toss gently to mix well. Spoon mixture into peppers and arrange in an 8-inch casserole dish. Pour tomato juice over and around peppers.

Bake at 375°F for 30 to 45 minutes or until peppers are tender.