Almond Rice Stuffed Peppers Recipe
Ingredients
| 3 large red or green bell peppers | ||
| Boiling water | ||
| 2 cups cooked brown rice or wheat berries | ||
| Almonds | 3/4 Cup (16 tbs), chopped | |
| Green onions | 2 , thinly sliced | |
| 1 large tomato, peeled, seeded, and chopped | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| 1/2 teaspoon each | ||
| Worcestershire and dry basil | ||
| Garlic salt | 1 To taste | |
| Pepper | 1 | |
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 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° oven for about 35 minutes (45 minutes, if refrigerated) or until filling is piping hot.
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° oven for about 35 minutes (45 minutes, if refrigerated) or until filling is piping hot.
Chef
