Vegetarian Stuffed Peppers Linda of Findlay

3-4 large bell peppers, cut top off, clean insides out,

then microwave upside down for up to 2 minutes, then cool.

1 - 1 1/2 cups cooked rice

1/2 cup chicken broth

1 cup diced onions

8 oz. fresh mushrooms, diced

6 oz. fresh spinach leaves, coarsely chpd

2 Tablsp butter or olive oil

In a skillet, heat butter, add onions and mushrooms and saute,

add any pieces of pepper you can use, also the spinach leaves.

Sprinkle with:    1 teasp ground ginger, some salt and pepper

Add in the rice and broth and cook until done.  Stuff into the

peppers and place open side up in a baking dish.  Add 1/2 cup of

water to the baking dish, put a foil tent over the peppers.

Bake at 350 for 45 mins to one hour.