Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        green bell pepper
   1      cup           cooked white beans or canned -- pureed
   1 1/2  cups          cooked brown rice or white rice
   1      medium        tomato -- finely chopped
   1      tablespoon    vegetable oil
   1      medium        onion -- grated
   2      tablespoons   chopped fresh parsley
                        salt and pepper
   2      cups          vegetable stock or canned low sodium
                        -- broth

Preparation:

1. Carefully cut tops off green peppers and remove seeds. Reserve peppers and tops. 2. Combine all remaining ingredients, except stofk or broth, mix thoroughly, and stuff mixture into peppers. Cover peppers with their tops and place in a dutch oven or casserole. 3. Pour vegetable stock or broth around peppers, and, if necessary, add enough water so that the peppers are half covered. Cover and simmer over very low heat for about 1 hour, or until peppers are tender, adding additional water if too much liquid evaporates. 4. Remove peppers from dutch oven and place on a platter. Serve hot or cover loosely, refrigerate, and serve chilled.