Stuffed Peppers

4 tbsp. corn oil
2 onions, sliced
2 cloves garlic
1 zucchini, diced
4 tomatoes, diced
2 c. cooked brown rice
1/2 c. cheddar cheese, grated
4 lg. green peppers, seeded
2 c. tomato juice
Heat oil in large skillet over medium heat and saute onions, garlic, zucchini, and tomatoes. Combine rice and cheese and add to this mixture.
Stuff peppers with the vegetable mixture and replace pepper tops. Pour tomato juice into the bottom of a casserole dish. Place peppers in the casserole. Bake at 375 degrees for 30 minutes. Serves 4