Cooking oil
2 cloves garlic, minced
2 onions, chopped
3 cups brown rice
6 cups water, chicken or vegetable stock
1/2 tsp allspice
1 cup chopped tomatoes
3/4 lb. Cheddar cheese, grated
1/2 cup almonds, chopped
salt and pepper
9 large peppers, tops cut off, seeds removed

Heat oil in large skillet; add and saute garlic and onion.  Add rice and brown about 5 minutes.  Add desired liquid and allspice.  Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven several minutes, tossing often.  Stir in tomatoes, cheese, almonds, and salt and pepper to taste.  Cook peppers in boiling water 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees for 30 minutes. Makes nine servings.

source: Lizzie Breuer