"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheese and Walnut Stuffed Peppers Recipe

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This recipe for Cheese and Walnut Stuffed Peppers, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Bjerke
Added: Wednesday, November 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 large green peppers
4 med. onions, chopped
butter
2 c. brown rice, cooked
1 c. finely chopped walnuts
1/2 lb. cheddar cheese, grated
4 eggs, beaten
2 tsp. caraway seeds
sea salt

Directions:
Directions:
Preheat oven to 350. Remove stem caps, pulp, and seeds from peppers. Stir fry onions in butter. Place in large bowl and mix in remaining ingredients. Stuff each pepper as full as possible. Arrange peppers open-end up in a baking dish and pour a little water in the dish. Bake for 30 to 40 minutes or until peppers are tender.

 

 

 

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