SIMPLE STUFFED PEPPERS

I've always managed to grow nice peppers in our vegetable gardens over the years. This recipe is a healthier remake of one I used when our six children were growing up, but still budget friendly!  I like the texture of parboiled brown rice, rather than regular, although it's a bit pricier. 

4 green or colored peppers

3/4 cup raw brown rice, cooked in 1 1/2 cups chicken or veggie broth

1 tablespoon olive oil

1 onion, chopped

2 cups chopped fresh tomatoes, or 1 14.5 ounce can Italian diced tomatoes

1 14.5 ounce can chickpeas, drained and rinsed, or 1 1/2 cups diced cooked chicken breast

1/2 cup shredded almond or regular cheddar cheese

Green pepper Tabasco sauce, opt.

Halve peppers lengthwise, removing core and seeds.  Place halved peppers in microwave safe bowl, cover, and cook on high for 2-3 minutes, or until nearly tender, rearranging halfway through.  In a large skillet, saute onion in oil until tender.  Stir in cooked rice, tomatoes and chick peas or chicken. Heat through while stirring.  Place peppers in an oiled baking pan, either 9" by 9" or 9" by 13," depending on the size of the peppers.  Stuff peppers and top with cheese,  Bake at 350 degrees for twenty minutes, or until peppers are tender.  Serve with Tabasco sauce if desired. Serves 4.