Stuffed Peppers

10 bell peppers, topped and seeded

1 pound lean ground beef, browned and drained

3/4 cup cooked brown rice

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon leaf thyme or 2 pinches dried ground thyme

1/4 teaspoon nutmeg

1 6-ounce can tomato paste

3/4 cup water

10 slices Monterrey jack cheese (optional)

Wash and drain the peppers.

Preheat oven to 300° F.

Combine remaining ingredients, except the cheese, tomato paste and water. Fill the peppers to the top and arrange in a 9-inch-by-13-inch baking dish. Mix water and tomato paste and pour over peppers.

Cover tightly with aluminum foil and bake for 45 minutes to one hour or until peppers begin to soften.

Remove foil and, if you want, put a slice of cheese on top of peppers and cook 8-10 minutes more or until cheese melts. Let stand a few minutes before removing from dish and serving.