6 sm. green peppers
1/4 c. butter
1/4 c. slivered almonds
2 onions, diced
1 1/2 c. brown (or white) rice
2 cans (10 3/4 oz.) condensed chicken broth
1 c. tomato juice
8 oz. Cheddar cheese, finely diced
2 tomatoes, cored and chopped
1/4 c. chopped parsley
1/4 c. raisins
1 jar (15 1/2 oz.) marinara sauce
1/2 c. grated Parmesan cheese

Slice tops from peppers, remove seeds, drop into boiling salted water to cover and simmer 5 minutes. Drain.

In a saucepan melt butter and saute almonds until golden. Add onions, saute another 2-3 minutes. Stir in rice and saute again 2-3 minutes. Add chicken broth and tomato juice.

Cover and simmer, stirring occasionally until rice is tender and liquid is absorbed, about 30 minutes. Cool to lukewarm. Stir in cheese, tomatoes, parsley and raisins.

Use mixture to stuff peppers. Place peppers side by side in a shallow baking pan. Spoon half the sauce; bake in a preheated moderate oven (350 degrees) for 30 minutes. Spoon on remaining sauce and dust with cheese. Bake another 10 minutes or until filling is bubbly and peppers are tender.