Stuffed Peppers

Ingredients

brown rice, cooked acc'd to directions (a little tony sacherie in the boiling water never hurts)
bell peppers, different colors
fresh tomatoes, chopped
handful of fresh spinach
olive oil
garlic cloves, minced
liquid smoke
tony sacherie's spices


Instructions

• cook the rice, set aside
  
• cut off the top third of each pepper, scrape seeds and insides and discard
  
• chop the pepper tops and saute in the oil with the garlic
  
• add the tomatoes and cook for about a minute
  
• blanch the spinach (boil for about a minute -- don't let it get slimy!)
  
• add the above ingredients to the rice with a little water, liquid smoke and spices to taste
  
• toss the pepper bottoms in boiling water and blanch (cook for about five minutes)
  
• fill the peppers with the rice, set in a shallow pan, drizzle with olive oil, sprinkle with fresh ground pepper, cover with foil and cook at 350 for 10-15 minutes
  

* for a little variation purchase large ripe hothouse tomatoes, scrape the insides out for the rice mix. cook a separate spinach mix with the sacherie's, a little tomato, a dash of cayenne pepper, black pepper (fresh ground is best) and sea salt. fill the fresh tomatoes with spinach and bake with the stuffed peppers.