Rice and Tomato Stuffed Peppers

Ingredients

• 4 large bell peppers
• 14 oz stewed tomatoes, canned
• 1 nlea serving sweet onion
• 2 cups brown rice, cooked
• 1/4 cup cilantro
• 1/2 cup kidney beans

Directions

1. Cut top off bell peppers, place on cooking sheet and put in oven to broil.
2. In a sauce pan, sauté the onion.
3. Add tomatoes, cilantro, and kidney beans.
4. When bell peppers are hot through and a little brown on the top remove.
5. Add 1/2 cup of already cooked brown rice or a little over half of the bell pepper.
6. Put tomato mix on top.
7. Either place in oven again to heat through or serve.