4 c. cooked rice
6 tsp. olive oil
3 tsp. balsamic vinegar
3 tsp. raspberry vinegar
3 cloves garlic, minced
1 onion, chopped
1 tsp. BLAIR black pepper
4 green, red or yellow bell peppers, tops cut off & pulp removed
1/2 tsp. BLAIR all-purpose seasoning
1/2 c. grated carrot
1/2 c. chopped celery
1/2 c. diced pimentos
1 c. shredded baby Swiss

Combine rice with all ingredients except cheese and peppers, mix well. Fill each pepper with the rice mixture and sprinkle shredded baby Swiss on top of each. Bake 15 to 20 minutes at 350 degrees or until hot and cheese is melted and bubbly. Yield: 4 servings.