Post by marlaoh on May 1, 2003 5:37:12 GMT -6
Cheese and Rice Stuffed Peppers
Stuffed peppers are a delicious way to use up leftover white or brown rice,and they make an attractive side dish for almost any entree. To keep the peppers from tipping over, bake them in large cupcake tins so they stand upright.
Number of Servings: 4
Serving Size: 1 pepper
medium green bell peppers 4 ea ---
cooked rice 2 cups ---
reduced-fat Cheddar cheese 1 cup ---
parsley 2 Tbsp ---
salt 1/2 tsp ---
fresh ground black pepper 1/8 tsp ---
Preparation Instructions
1 Preheat the oven to 300 degrees F.
2 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 to steam for 5 minutes. Remove and drain.
3 In a large bowl, mix together the rice, cheese, parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
4 Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Stuffed peppers are a delicious way to use up leftover white or brown rice,and they make an attractive side dish for almost any entree. To keep the peppers from tipping over, bake them in large cupcake tins so they stand upright.
Number of Servings: 4
Serving Size: 1 pepper
medium green bell peppers 4 ea ---
cooked rice 2 cups ---
reduced-fat Cheddar cheese 1 cup ---
parsley 2 Tbsp ---
salt 1/2 tsp ---
fresh ground black pepper 1/8 tsp ---
Preparation Instructions
1 Preheat the oven to 300 degrees F.
2 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 to steam for 5 minutes. Remove and drain.
3 In a large bowl, mix together the rice, cheese, parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
4 Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.