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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Almond-Rice Stuffed Peppers Recipe

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This recipe for Almond-Rice Stuffed Peppers is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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