Stuffed Red Peppers

2 red bell peppers
1 cup rice
1 small zucchini
1 small yellow squash
1 medium onion
1 can chicken broth
1/2 cup sharp Cheddar, grated
1/4 cup cheese, grated to garnish tops
1/2 teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 350F. Cook one cup rice in chicken broth and add water to make 2 cups liquid. While rice is cooking, steam peppers after cutting in half length-wise and de-seed the centers. Grate zucchini, yellow squash and onion on smallest hand grater so that its grated, not pureed. Saute in pat of butter (or Pam with small amount of water) until onion is clear. Add garlic powder, salt and pepper. Put steamed peppers in glass baking dish. Mix rice with sauteed vegetables and 1/2 cup cheese. Stuff Peppers with rice mixture. Garnish with remaining cheese. Serve hot.

Serves 4.

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Cajun Country -- New Iberia, Louisiana