Stuffed Bell Peppers

Remove stem ends of bell peppers as close to the top as possible. Carefully seed and core peppers.

Boil peppers 5 minutes in lightly salted water. Invert to drain.

In medium frying pan, saute onions in olive oil until onions are translucent. Do not brown.

Add frozen vegetables and heat until warmed through, not browned or soggy.

Add rice, tomatoes, chicken broth and seasoning. Mix thoroughly.

Simmer, covered, until liquid is absorbed. Remove from heat.

Carefully fill peppers with vegetable mixture.

Top with bread crumbs and parmesan cheese, if desired.

Bake at 350 degrees for 20 to 30 minutes, or until heated through.