Preheat oven to 350 degrees F.

Bring a large pot of water to a boil and add 1 Tablespoon of salt. Put the upright peppers in a steamer insert and steam them in the boiling water for 3-4 minutes. Remove and let cool. Drain any water that has accumulated in the bottom of the pepper shells.

Lightly grease a large casserole dish with non-stick spray and put the cooled upright peppers in the dish.

While the peppers are cooking, begin making the rice. Although I usually like brown rice, white rice gives me the kind of textural feel a remember from childhood. Rinse the rice and put it in a pan, along with 1 1/3 cups of boiling water and little sea salt. Let the rice cook until it is tender – about 18-20 minutes.

While the rice is cooking, heat the olive oil in a large skillet or sauté pan and add the onion. After about 5-6 minutes, add the Westsoy Ground, and any liquid in the package. Cook for about 2-3 minutes and then add the pressed garlic and cook for another minute or two. Let it set until the rice is ready.

When the rice is fully cooked, add the rice, diced tomatoes, the stock, the parsley and thyme, salt and pepper, and about 1 cup of the shredded cheese.

Carefully stuff the pepper shells with this mixture.

Mix together the ketchup and the tomato juice or V-8. Spoon a little of the tomato mixture over the top of each pepper and a add a tablespoon or so of grated cheese.

Pop the stuffed peppers in the oven for 30 minutes. Serve immediately.

Serves 3 (with enormous appetites) or 6 if you slice each pepper in half either after it has been lightly steamed in step 2 or after it has fully cooked once it has baked.