Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives.
Fill peppers with rice mixture. Place in 9x13-inch dish.
Cover with foil and bake at 350°F for 45 minutes. The peppers will change to a deeper green color while cooking.
Video
Notes
To reduce baking time, dip the empty peppers in boiling water for 5 minutes. Remove and place on paper towels. Fill, cover, and bake for 25-30 minutes.
Variations
Change Colors: Use red, yellow, or orange peppers, if they are on sale. They have a milder flavor.
Change Fillings: Instead of CNP Meat Sauce, use 1/3 cup shredded low-fat cheese, drained canned tuna, or cooked sausage.
Change Grains: Replace brown rice with quinoa, barley, or couscous.
Use Pumpkin: Use small pumpkins instead of peppers, trim the top and remove the seeds and membrane. Fill with rice mixture and replace the top. Cover with foil and bake as directed.