Recipe Archives->Vegetarian->Stuffed Peppers 17

Cheese and Rice Stuffed Peppers
Yield: 2 to 4 servings

4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat the oven to 300 F. Slice off the tops of the peppers. Wash
the peppers and remove the cores and seeds. Stand the pepper cups
upright in a saucepan containing 1/2 cup boiling water. Cover tightly
and allow steam 5 minutes.  Remove and drain.

In a large bowl, mix together the rice, cheese, parsley, salt and
ground pepper. Divide the mixture and stuff each pepper. Stand the
peppers in a loaf pan or cupcake tins. Bake for about 15 minutes,
until the filling is hot and the cheesemelts.

Printable version: stuffed-peppers17.txt.