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Almond-Rice Stuffed Peppers




Source of Recipe


recipecircus/cat


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












Recipe



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.


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.


Bake, uncovered, in a 375-degree oven for about 35 minutes (45 minutes if refrigerated) or until filling is piping hot.

Makes 6 servings