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Almond-Rice Stuffed Peppers

Source of Recipe


Sunset: Vegetarian Cooking






List of Ingredients



• 3 large red or green bell peppers
  
• Boiling water
  
• 2 cups cooked brown rice
  
• 3/4 cup chopped almonds
  
• 2 green onions (including tops), thinly sliced
  
• 1 large tomato, peeled, seeded and chopped
  
• 1/4 cup chopped parsley
  
• 1-1/2 cups (6 oz.) shredded Cheddar cheese
  
• 2 eggs, lightly beaten
  
• 1/2 tsp each: Worcestershire sauce and dry basil
  
• Garlic salt
  
• Pepper
  






Instructions



1. 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 well.
   
   
2. Stir together rice, almonds, green onions, tomato, parsley, 1 cup of the cheese, eggs, Worcestershire, basil, and garlic salt and pepper to taste. Mound mixture into pepper shells. Place peppers in a shallow baking pan; sprinkle tops equally with remaining 1/2 cup cheese. If made ahead, cover and refrigerate.
   
   
3. Bake, uncovered, in a 375-degree oven for about 35 minutes (45 minutes if refrigerated) or until filling is piping hot.
   
   Makes 6 servings.