Amount
Ingredient
Preparation



4
each
green bell peppers





1
medium
onion

diced



1
each
garlic clove

minced



2
tablespoons
oil





2
ounces
rice, brown





3/4
pint
tomato juice





1
each
bay leaf





1
each
thyme sprigs





1
each
parsley sprigs





4
ounces
mixed nuts

chopped



1
x
salt and black pepper

to taste

 Slice the tops from the peppers to form lids.

Scoop out the seeds and membranes.

Place the peppers in a greased casserole.

Saute the onion and garlic in the oil over low heat until the onion is soft and golden.

Add the rice and half the tomato juice, along with  the bay leaf, thyme and parsley.

Cover and simmer for 4 minutes.

Discard the bay leaf, thyme and parsley.

Mix in the nuts and season well.

Fill the green peppers with the sauteed mixture.

Replace the tops.

Pour the remaining tomato juice around the peppers.

Bake at  35F for 35 minutes.