Super Cheese Stuffed Peppers

A hearty main dish without meat.

6 small green peppers
Boiling salted water
1/4 cup butter or margarine
1/4 cup slivered almonds
2 onions, diced
1 1/2 cups brown rice
2 cans condensed chicken broth
1 cup tomato juice
8 oz cheddar cheese, finely diced
2 tomatoes, cored and chopped
1/4 cup chopped parsley
1 jar (about 15 1/2 oz) marinara sauce
1/4 cup raisins
1/4 cup grated Parmesan cheese

Oven: 350 degrees

Slice tops from peppers, remove seeds, and drop into boiling salted water to cover. Simmer five minutes and drain. In a saucepan, melt butter and saute almonds until golden. Add onions, and saute another two to three minutes. Stir in rice and saute again two to three minutes.

Add chicken broth and tomato juice. Cover and simmer, stirring occasionally, until rice is tender and liquid absorbed, about thirty minutes. Cool to lukewarm. Stir in cheese, tomatoes, parsely and raisins. Stuff peppers with mixture.

Place peppers side by side in a shallow baking pan. Spoon on half the marinara sauce. Bake for thirty minutes. Spoon on remaining sauce and dust with Parmesan cheese. Bake another ten minutes or until filling is bubbly and peppers are tender. Serves six.

Technorati Tags: Recipes Food Stuffed Peppers Cheese Stuffed Peppers Vegetables Cheese