Stuffed Bell Peppers/Capsicums

(I used Uncle Ben's brown rice, which I cooked with Swanson's roasted garlic chicken broth, leftover from Thursday night's dinner.)

STUFFED PEPPERS VEGETARIAN (for four halves)

2 medium red peppers/capsicums
1.5 cups cooked rice
1/4 cup Eggbeaters (egg substitute)
2/3 cup chopped onion
5 oz (1/2 can) Rotel tomatoes (tomatoes and green chillies, chopped in a can)
1 tsp. vegetable oil
1/2 cup bread crumbs or wheat germ
2/3 c. grated cheese

Cut peppers in half vertically (lengthwise), remove and discard seeds. Mix all ingredients, reserving 1/2 cup cheese. Stuff peppers and wrap tightly in foil. Grill for 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed.

(Or non-grill instructions...)

Stuff peppers and place in a round microwave casserole. Put extra filling around peppers. Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed.


(If you can't get Rotel, used some canned diced tomatoes and put some chopped green chillies in it.)