Bell Peppers with Brown Rice Stuffing

 

4 green bell peppers
1 medium onion, diced
1 clove garlic, minced
2 tbsp. oil
2 oz. brown rice
3/4 pt. tomato juice, divided use
1 bay leaf
1 each thyme sprig, parsley sprig
4 oz. mixed nuts, chopped
to taste:  salt and pepper 

       Heat oven to 350ºF.

 

Slice tops from peppers to form lids. 

 

 Scoop out seeds and membranes.

 

  Place peppers in a greased casserole. 

 

 Sauté onion and garlic in oil over low heat until onion is soft and golden.

 

  Add rice and half of tomato juice, along with bay leaf, thyme and parsley.  Cover, simmer 40 minutes.

 

  Discard bay leaf, thyme and parsley. 

 

 Mix in nuts, add salt and pepper. 

 

 Fill green peppers with sautéed mixture.

 

  Replace tops.  Pour remaining tomato juice around peppers.

 

  Bake about 35 minutes.