Stuffed Bell Peppers

Directions

1.Wash hands well with soap and warm water. Wash produce well.

2.Preheat oven to 350°F.

3.In a medium saucepan, sauté onion and garlic in oil until soft, about 5 minutes.

4.Pour in pilaf mix and stir constantly. Toast rice with onion and garlic for 1-2 minutes until nutty and fragrant.

5.Pour in vegetable broth and bring to a boil.

6.Add in salt, pepper, bay leaf, and thyme or sage. Stir mixture, cover, and reduce heat. Set timer for 45 minutes and cook covered until all moisture is absorbed.

7.Meanwhile, cut out the core of the bell pepper and shake out seeds. Cut a thin slice off the bottom of pepper if necessary to allow them to sit upright.

8.When rice is cooked, cool slightly, then pack rice into bell peppers.

9.Sprinkle cheese on top. Place in oven on a baking sheet and cook for 20-25 minutes until bell peppers are soft and cheese is melted.

10.Remove from oven and allow to sit for 15 minutes before serving. Enjoy!