- 4 large bell peppers
- 8 oz. tomato sauce
- 8 oz. shredded cheese
- 1 box of rice
1. Cook rice according to package directions.
2. Cut off pepper tops, and remove the seeds.
3. Fill peppers with rice. Top with tomato sauce and cheese.
4. Place in a baking dish; cover with foil; and bake at 350 for 35-40 minutes. Serves 4.
Camping variation: Wrap each pepper in foil, and cook on your campfire embers until peppers are tender.


