Potato-Stuffed Peppers Recipe
Ingredients
| Green peppers | 6 To taste | |
| Salt | 1 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| 3 c. thick mashed potatoes | ||
| Onion | 2 Tablespoon, minced | |
| Sharp cheddar cheese | 1 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Salted peanuts | 1/2 Cup (16 tbs), chopped | |
Directions
Remove blossom end of peppers; discard seeds.
Bring 4 cups of water to a boil; add salt and monosodium glutamate.
Drop peppers in water; reduce heat.
Sim- mer for 3 minutes; drain.
Combine all remaining in- gredients except peanuts; blend well.
Fill peppers; sprinkle peanuts over top of each pepper.
Place up- right in buttered casserole.
Bake at 350 degrees for 25 minutes or until heated through.
Bring 4 cups of water to a boil; add salt and monosodium glutamate.
Drop peppers in water; reduce heat.
Sim- mer for 3 minutes; drain.
Combine all remaining in- gredients except peanuts; blend well.
Fill peppers; sprinkle peanuts over top of each pepper.
Place up- right in buttered casserole.
Bake at 350 degrees for 25 minutes or until heated through.
Chef
