Stuffed Peppers

Stuffed Peppers
4 red peppers
12 oz. sausage meat
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons Lewis Labs Brewer's Yeast™ Flakes
1/2 dried basil or oregano
1 1/2 lb. cooked brown rice
2 eggs, lightly beaten
3/4 pint tomato juice

2 oz. grated cheddar cheese 
1 tablespoon Lewis Labs Brewer's Yeast™ Flakes

Steam peppers for 6 to 8 minutes to soften.
Brown sausage onion and garlic in a frying pan, draining excess oil. Combine meat with herbs, rice, yeast and egg. Spoon into pepper shells and place in shallow casserole dish. Spoon tomato juice around peppers, cover and bake for 20 minutes at 350 degrees. Uncover, baste with tomato juice, sprinkle cheese and Lewis Labs Brewer's Yeast™ Flakes over the top. Reduce heat to 300 degrees. Bake for an additional 10 minutes.
Serves 4.