3 green peppers, cut in half
1/3 c. green onion slices
1 garlic clove, minced
1 tbsp. butter
1 (8 oz.) can tomato sauce
2 c. hot cooked rice
3/4 tsp. dried oregano leaves
1 1/2 c. (6 oz.) shredded Mozzarella cheese

Remove seeds from peppers, parboil 5 minutes; drain. Saute onion and garlic in butter. Stir in tomato sauce, rice, 1 cup cheese and oregano. Spoon into peppers.