Bell Peppers with Brown Rice Stuffing

• 4 each green bell peppers
• 1 medium onions diced
• 1 each garlic cloves minced
• 2 tablespoons vegetable oil
• 2 ounces brown rice
• 3/4 pint tomato juice
• 1 each bay leaves
• 1 each thyme sprigs
• 1 each parsley sprigs
• 4 ounces nuts chopped
• 1 x salt and black pepper to taste

1. Slice the tops from the peppers to form lids.
2. Scoop out the seeds and membranes.
3. Place the peppers in a greased casserole.
4. Saute the onion and garlic in the oil over low heat until the onion is soft and golden.
5. Add the rice and half the tomato juice, along with the bay leaf, thyme and parsley.
6. Cover and simmer for 40 minutes.
7. Discard the bay leaf, thyme and parsley.
8. Mix in the nuts and season well.
9. Fill the green peppers with the sauteed mixture.
10. Replace the tops.
11. Pour the remaining tomato juice around the peppers.
12. Bake at 350F (180C) for 35 minutes.

green bell peppers, onions, garlic, vegetable oil, brown rice, tomato juice, bay leaves, thyme, parsley sprigs, nuts, salt

Taken from recipeland.com/recipe/v/bell-peppers-brown-rice-stuffin-5096 (may not work)