Stuffed Peppers

8 large chili peppers
2 cups of your favorite rice
2 tbl (or to taste) Creole spices
1 small onion
1 1/2 cups mixed frozen veggies

Preheat oven to 400 degrees. Cut tops off peppers and take seeds out.
Place peppers on a tray and roast about 30 minutes.

Meanwhile cook rice according to directions. I add the onions, creole
spice (I buy this premixed), and frozen veggies with a little extra
water and this is what I cook the rice in. Go sit and relax.

When peppers and rice are done, take pepper out of the oven and
stuff with the rice and serve. Yummy. The leftovers make a great
lunch too.