4 Servings
4 bell peppers (any color)
shredded mozzarella cheese (about 3 bags)
cheddar cheese, shredded (about 5 oz)
dash basil
dash parmesan cheese
spaghetti sauce
1 packet of boil-in-bag rice
Preheat oven to 375°F. Get a pot of water to boiling (enough water to submerge the peppers in). Meanwhile, Cut off tops of peppers and clean out. Place in boiling water, about 5 minutes or until tender. Take out, drain and put in glass baking dish. Cook rice and stir in some spaghetti sauce (as much as you prefer), the basil and parmesan cheese. Put about 1/2 inch additional spaghetti sauce in bottom of dish. Fill peppers: 1/4 way up with mozzarella cheese, sprinkle cheddar on top, add rice mixture. Add spaghetti sauce (almost to top) then add another layer of cheese. Repeat for all peppers and bake for about 30 minutes.
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