6 green peppers cut lengthwise with the core removed
1 ½ cups of tomato sauce
1 tomato, chopped
Cook the rice for 60 minutes until the grain is finished cooking. Preheat the oven to 350 degrees. In a large skillet or pot, heat the oil and saute the onions and mushrooms and all the herbs until slightly tender. Then mix the cooked grain and sautéed vegetables together with honey, sugar, 3 tablespoons of tomato sauce and chopped tomato. Place the raw green pepper shells with the grain and vegetable mixture. Fill the bottom of the baking dish around the peppers with a ½ inch of water. Bake the peppers for about 30 minutes until the grain I very lightly browned and the peppers are tender. While the peppers are baking, heat the rest of the tomato sauce over low heat until hot. When the peppers are finished baking, spoon the sauce over each serving of peppers and serve hot.