4 medium green peppers
1/2 cup chopped onion
1 (1 lb.) can stewed tomatoes
2 cups cooked rice
1/4 tsp. Tabasco sauce
dash of pepper
4 cooked chicken breasts, boned and cubed
3/4 cup grated low-fat Mozzarella or Cheddar cheese

Cut tops of green peppers; remove seeds and membrane. Sauté onion in small amount of tomato liquid; add tomatoes, rice, Tabasco, pepper, chicken and 1/2 of the cheese. Stand peppers upright in an 8-inch square baking dish; stuff with tomato-rice filling.

Bake uncovered at 350°F for 25 to 30 minutes or until hot; sprinkle with remaining cheese. Return to oven until cheese melts.

Serves 4.