So here is what I had for dinner. They were delicious.

Ingredients (for one):

• 1/3 can of chopped tomatoes
• 1/2 tablespoon of oregano
• 1/4 cup of grated Parmesan
• 1 tablespoon of extra-virgin olive oil
• 1 garlic clove, minced
• Salt
• Black pepper
• 1 cup of vegetable broth
• 1/3 cup of brown rice
• 2 sweet bell peppers
• chopped basil

Preheat oven to 400 degrees.

Pour tomatoes, oregano, Parmesan, olive oil, salt and pepper into a bowl and mix.

The oregano I picked fresh from my Grandparent’s herb garden:

(Meanwhile) bring the vegetable broth to a boil in a saucepan. Add the rice and cook for 5 minutes. 

Drain the rice through a sieve, reserving the vegetable broth. Add the rice to the vegetable mixture and stir to combine. Transfer the vegetable broth to a small baking dish.

Slice the tops off the peppers and remove the inner ribs and seeds. Cut a very thin slice from the base to help the peppers to stand.

Spoon the rice and vegetable mixture into the peppers. Place the peppers in the baking dish with the warm vegetable broth.

Cover the dish with non-stick foil and bake for 55 minutes. Remove foil and add extra cheese and basil if desired.

(This recipe is based on one I found online, then altered slightly the ingredients and portion size).