4 med. green peppers
1/3 c. chopped onion
16 oz. can stewed tomatoes
2 c. cooked rice
1/4 tsp. Tabasco sauce
Dash of pepper
3 c. cooked chicken, cubed or 3/4 lb. browned ground beef, defatted
3/4 c. shredded low-fat cheese

Cut tops off green peppers and remove seeds and membranes. Saute onion in small amount of tomato juice. Add tomatoes, rice, Tabasco, pepper, chicken, and half of the cheese. Stand peppers upright in 8 inch square pan. Stuff with tomato-rice filling. Bake, uncovered, at 350 degrees for 25-30 minutes or until hot. Sprinkle with remaining cheese. Return to oven until cheese melts.