Ingredients
2 1/2
cups cooked rice (cooked as directed on package)
4
medium green bell peppers
1
(15-oz.) can spicy chili beans, undrained
1/2
cup thinly sliced green onions
1
(15-oz.) can tomato sauce
1/2
teaspoon dried basil leaves
2
garlic cloves, minced
6
oz. sliced provolone cheese, cut into 1/2-inch-wide strips
2
tablespoons chopped fresh parsley
Preparation
While rice is cooking, heat oven to 350°F. Cut bell peppers in half lengthwise; remove seeds. Cook in boiling water 3 minutes. Remove from boiling water; drain well. Place peppers in ungreased 12x8-inch (2-quart) baking dish.
In medium bowl, combine cooked rice, chili beans and onions. Fill pepper halves with rice mixture.
In small bowl, combine tomato sauce, basil and garlic; blend well. Pour over filled peppers. Cover with foil; bake at 350°F. for 30 to 35 minutes or until thoroughly heated.
Place cheese strips over peppers; bake uncovered for an additional 5 minutes or until cheese is melted. Sprinkle with chopped parsley.
