6 thick chops
6 thick slices tomato
6 slices onion
6 bell peppers
Enough rice (precooked) to fill each bell pepper
Salt and pepper to taste

Season chops with salt and pepper and place in a baking pan. On each chop, place a tomato slice, an onion slice and a bell pepper which has had the top cut off and the seed removed. Secure these with wooden toothpick on each chop.

Fill peppers with rice (precooked and seasoned). Add enough water to keep the chops from burning. Cook in a moderately slow oven until tender, approximately two hours. Baste frequently.