Brown Rice Stuffed Peppers

Preheat oven to 400 degrees F.

In a medium skillet, heat the olive oil over medium heat. Cook the onion until tender, about 4 minutes. Add the garlic and cook for 2 minutes more. Remove from heat. Add the tomatoes and combine well.

Bring the beef broth and water to a boil in a medium saucepan. Add the brown rice and cook for 5-6 minutes. Drain the rice and reserve the liquid.

Add the rice to the tomato mixture. Stir in 3/4 cup of cheese and the oregano. Season to taste with salt and pepper.

Pour the broth mixture into a 3 quart baking dish. Cut the tops off the peppers and remove the ribs and seeds.

Place the peppers in the baking dish and scoop the rice mixture into the peppers. Cover the dish with foil and bake for 40-45 minutes. Remove the foil and top each pepper with cheese. Put it back in the oven and bake until cheese melts and is golden brown, about 15 minutes.

Let peppers sit for about 5 minutes. Serve warm.