Bela's Stuffed Red Bell Peppers

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 45 to 50 minutes.

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Place the red peppers on the prepared baking sheet and bake until tender about 15 minutes.

Heat the olive oil in a skillet over medium heat and cook and stir the onion and garlic until the onion is translucent about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer and cook until the chard is wilted 5 to 8 minutes. Mix in the cooked brown rice sprinkle with salt and pepper to taste and lightly stuff the mixture into the red peppers. Serve hot.