Created by LindasBusyKitchen on February 9, 2015
Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large bowl, mix together the rice, tomatoes, onion, kidney beans, olives, pine nuts, salt, and black pepper.
Step 3: Place the peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave the peppers on high for 6 minutes.
Step 4: While the peppers are in the microwave, mix together the tomato sauce, water, garlic, oregano, and basil in a small saucepan, and bring to a boil, over high heat. Reduce the heat to low, and simmer for 10 minutes.
Step 5: Spray a 9 x 13 inch baking pan or casserole dish with non-stick cooking spray.
Step 6: In a large bowl, mix together the rice mixture and half of the tomato sauce mixture, and blend well.
Step 7: Place the peppers bottom-side down in the sprayed dish, and stuff them to the top with the rice-tomato mixture.
Step 8: Pour the remaining tomato sauce mixture over the peppers.
Step 9: Sprinkle each pepper with 1 tablespoon of Mozzarella cheese, cover loosely with aluminum foil, and bake for 25 minutes.
Step 10: Remove the cover, and bake for an additional 5 minutes.