Cheese-Stuffed Green Peppers
A change from stuffing peppers with meat.
4 medium-sized green peppers
1 1/2 cups cooked rice
1 cup shredded American cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1 teaspoon grated onion
1/4 cup milk
Oven: 350 degrees
Wash peppers. Cut off tops, remove the seeds and membranes. Parboil for 10 minutes in boiing salted water. Drain upside down.
Combine rice, three-quarter cup of cheese, seasonings and onion in a bowl, adding enough milk to moisten. Stuff the peppers with the mixture. Sprinkle with rest of the cheese. Stand the peppers in a greased baking. Cover the bottom of the pan with hot water to a depth of a half inch. Bake about one hour or until the peppers are tender and the cheese slightly browned. Serves four.
4 medium-sized green peppers
1 1/2 cups cooked rice
1 cup shredded American cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1 teaspoon grated onion
1/4 cup milk
Oven: 350 degrees
Wash peppers. Cut off tops, remove the seeds and membranes. Parboil for 10 minutes in boiing salted water. Drain upside down.
Combine rice, three-quarter cup of cheese, seasonings and onion in a bowl, adding enough milk to moisten. Stuff the peppers with the mixture. Sprinkle with rest of the cheese. Stand the peppers in a greased baking. Cover the bottom of the pan with hot water to a depth of a half inch. Bake about one hour or until the peppers are tender and the cheese slightly browned. Serves four.
posted by Nightowl | 6/20/2006
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