Stuffed Peppers

Serves: 4

4 tablespoons corn oil

2 onions sliced

2 cloves garlic

1 zucchini diced

4 tomatoes

2 cups brown rice cooked

½ cup sharp cheddar cheese grated

4 larges green bell peppers seeded

2 cups tomato juice

Heat oil in large skillet over medium heat, and sauté onions, garlic, zucchini and tomatoes. Combine rice and cheese and add to the above mixture. Stuff peppers with the vegetable mixture and replace pepper top. Pour tomato juice into the bottom of a casserole dish. Place peppers in casserole. Bake for 1/2 hour at 375º. AHA p.244 325 calories.