4 lg. green peppers
1 can kidney beans, drained
1/3 c. green onions, sliced
1 (8 oz.) can tomato sauce
2 tbsp. butter
3/4 c. milk
2 c. brown rice, cooked
1/2 c. toasted almonds, chopped
1 94 oz.) can green chilies
Salt to taste
1 tbsp. flour
1 1/2 c. Cheddar cheese, shredded

Halve peppers lengthwise; remove seeds and rinse. In Dutch oven, cook peppers 10 minutes in boiling water to cover. Drain. In large bowl, combine rice, beans, chopped almonds, onions, chilies, tomato sauce, and salt. Mix to blend thoroughly. Spoon into pepper halves. Place in shallow baking dish containing 1/4 cup boiling water. Cover with foil. Bake at 350 degrees about 20 minutes until heated through.

Meanwhile, melt butter in 1 quart saucepan over medium heat. Whisk in flour. Cook 1 minute. Gradually whisk in milk. Cool and stir until mixture is smooth and the mixture is smooth and thickened, about 2 minutes. Gradually stir in cheese; cook and stir until cheese is melted and mixture is bubbly.

To serve, pour hot cheese sauce over peppers and sprinkle with sliced almonds.