Vegetable Stuffed Green Peppers - cooking recipe

Ingredients

2 large bell peppers
1/4 cup quick-cooking rice
1/8 cup minced onion
1/8 cup black olives, sliced
1 teaspoon light soy sauce
1/8 teaspoon black pepper
1/2 garlic clove, minced
1 (14 1/2 ounce) can low-sodium whole tomatoes
3 ounces low-sodium tomato paste
8 ounces canned corn, drained

Preparation

Cut tops off peppers, and remove seeds, reserving tops of peppers.
Mix remaining ingredients in a bowl, and stuff peppers.
Place pepper tops back on peppers.
Pour remaining ingredients over the stuffed peppers, and work down in between the peppers.
Cover and cook on low 6-8 hours, or until the peppers are done to your liking. ( We are satisified after 6 1/2 hours).
If you prefer, you can add 1/2 cup tomato juice if recipe is too dry.
When finished cooking, cut peppers in half and serve.