6 green peppers
1/4 c. butter
2 onions, diced
1 1/2 c. brown rice
2 cans chicken broth
1 c. tomato juice
8 oz. cheddar, finely chopped
2 tomatoes, cored and chopped
1/4 c. chopped parsley
15 1/2 oz. jar marinara sauce
1/4 c. grated Parmesan

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

In saucepan, melt butter and saute onions 2 to 3 minutes. Stir in rice and saute another 2 to 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 and parsley. Use to stuff peppers.

Place peppers side by side in a shallow baking pan. Spoon on half the sauce. Bake in a preheated 350 degree oven for 30 minutes. Spoon on remaining sauce; dust with cheese. Bake another 10 minutes, or until filling is bubbly and peppers are tender. Makes 6 servings.

NOTES: Unless you have lots of time, do this through step 4 the night before. Nutrition: 464 calories. Menu Suggestions: Veal Parmesan, Marinated Mushrooms.