Stuffed Peppers (from "29 minutes to Dinner" pampered chef cookbook)
2 red (or green) bell peppers
2 medium tomatoes
1 medium green (or red) bell pepper - use opposite of the above
1 green onion with top
1 tsp olive oil
2 cloves garlic, pressed
1/4 cup chopped fresh cilantro (we do not use this)
4 cheese slices (we use soy cheese) or 3/4 cup shredded cheddar cheese or cheese of your choosing
2 tbs water
Prepare rice according to directions.
Prepare bell peppers by slicing in half lengthwise; remove and discard stem and seeds. Microwave, covered , in large micro cooker on High 3-4 minutes.
Meanwhile, dice tomatoes, pepper, green onion, and cilantro. Add those ingredients and garlic and oil into a 10 inch skillet and cook for 2-3 minutes. Or until onions are tender.
Put one slice of cheese in each half of the sliced bell peppers and fill with a large spoon full of rice and vegetable mixture.
Sprinkle each with sea salt.