Pepper Casserole

Best baked right before serving.

Ingredients:
1 1/2 cups uncooked brown rice
2 3/4 cups water
1 Tbs. lemon juice
2-3 Tbs. fresh dill, minced
1 1/2 Tbs. olive oil
2 cups minced onion
4-5 medium green and/or red bell peppers, chopped into 1/2 inch pieces
3/4 tsp salt
fresh ground black pepper
1/2 tsp oregano
2 tsp basil
8 medium cloves garlic, half of them minced and half of them sliced (keep separate)
1 cup crumbled feta cheese
1 1/2 cups ricotta or cottage cheese
2-4 medium sized ripe tomatoes, sliced
1 cup of pitted and halved olives

~Place the rice and water in a saucepan, Cover and bring to a boil. Turn heat down as low as possible, and cook, covered, for about 40 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.
Heat olive oil in a large skillet. Add the onions, and cook until they are soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender.. Stir in the minced garlic (save sliced garlic for later) and cook for about one minute more. Remove from heat, and stir in feta cheese.
When you are ready to assemble the casserole, lightly oil a 13 x 9 inch baking pan, and pre-heat the oven to 375 F.
Combine rice, pepper saute, and cottage or ricotta cheese in a large bowl, and mix well. Transfer to the prepared baking pan, and spread into place. Top with tomato slices, then scatter olives and garlic slices on top of tomatoes.
Bake, uncovered, until bubbly (about 30-40 minutes).

Serve hot or warm.