Southwest Stuffed Peppers

Preheat the oven to 385F.

Cut the tops off the bell peppers, and remove any seeds or fibers that remain inside the core or inside the tops of the peppers.

Cook the rice.

In the large bowl, mix together everything until the tomato paste and slices have been thoroughly incorporated.

Spoon one-quarter of the rice mixture into each pepper. Set the peppers upright on a baking dish, and place the tops back onto the peppers.

Bake for 1 hr, or until the peppers are easily pierced with a fork, and serve.