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Almond-Rice Stuffed Peppers Recipe

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This recipe for Almond-Rice Stuffed Peppers, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Valentine
Added: Sunday, December 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large red or green bell peppers
Boiling water
2 c. cooked brown rice or wheat berries
3/4 c. almonds, chopped
2 green onions, including tops, thinly sliced
1 large tomato, peeled, seeded and chopped
1/4 c. parsley, chopped
1-1/2 c. cheddar cheese, grated
2 eggs, lightly beaten
1/2 tsp. Worcestershire sauce
1/2 tsp. dry basil
Garlic salt
Pepper

Directions:
Directions:
Cut peppers lengthwise through stems; remove stems and seeds. Drop pepper halves into boiling water; boil uncovered for 2 minutes, then plunge into cold water and drain. Stir together rice, almonds, green onions, tomato, parsley, 1 cup of the cheese, eggs, Worchestershire sauce, basil, garlic salt and pepper to taste. Mound mixture into pepper shells. Place peppers in a shallow baking pan; sprinkle tops with remaining 1/2 cup of cheese. Bake uncovered at 375 F. for 35 minutes or until filling is piping hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These stuffed peppers can be made ahead of time....just cover and refrigerate.

 

 

 

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