1 lg. onion, chopped
1/2 c. okra, chopped
1 tbsp. chili powder
2/3 c. rice, uncooked
Salt & pepper to taste
2 garlic cloves, minced
4 tbsp. oil
1 (20 oz.) can tomatoes
6 bell peppers

Saute onion and garlic with okra in oil. Add chili powder and tomatoes; simmer approximately 2 hours. Cook rice, drain and mix with gumbo. Season with salt and pepper, if desired. Wash peppers and scoop them out. Stuff with rice and gumbo mixture, which will be quite thick. Arrange peppers in a pan with a little water in it. Bake slowly until peppers are tender. Serves 6.