Stuffed peppers, without meat! You can also use the rice "stuffing" for chimichangas, or burritos.
Combine everything except the peppers, of course, and the tomato sauce in a bowl. Rinse peppers, and remove their stems and seeds Pour half of the tomato sauce into the bottom of an 8x8 casserole dish pour a small amount of the remaining tomato sauce into t bottom of each of the peppers Fill each pepper as full as possible with the rice mixture (there will probably be some of the mixture left over.) Bake at 400 for about 30-40 minutes You can use the extra rice mixture for a couple of chimichangas later :) Just roll the mixture up in tortillas, spray them lightly with cooking spray and bake at 400 for about 10 minutes on each side.