mmmexican stuffed peppers

I got this recipe from the Simply in Season cookbook, but then changed it. Like I do.
I'll just tell you what I did, forget the recipe in the book.. So, if you don't have some of these ingredients, don't worry. It doesn't really matter what goes in stuffed peppers.

2 peppers - cut off the top and remove the seeds. Steam the whole peppers for about 7.79 minutes. Remove them from the pot, and set aside.

one small onion - chopped
1-2 clove garlic - minced
Sauté in olive oil.. (do this in a big enough pan to add the rest of the ingredients to)

1 tomato - chopped
1 jalapeno pepper - chopped (after the seeds are removed)
1 tsp parsley (I only had dried parsley)
1/2 tbsp oregano (chopped)
1/2 tsp cumin
1/4 tsp salt
1 bay leaf
Add these ingredients and cook for about 5 minutes

Add 1 cup of cooked brown rice (more or less depending on the size of your peppers), and cook for another 10 minutes.

Oven! 350.
Stand the peppers up in an oven-proof dish, stuff the peppers with the rice mixture, and add a little water to the bottom of the dish. Cover with foil and bake for 1 hour.