Swiss Stuffed Green Peppers Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Green peppers | 6 Medium | |
| Bacon Slices | 8 | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Egg | 1 , beaten | |
| Shredded Swiss cheese | 1 1/2 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, chopped |
Directions
Cook rice according to package directions.
Cut off tops of peppers; remove seeds and membrane.
Precook pepper shells in boiling salted water 5 minutes; drain.
Sprinkle pepper cavities with salt.
Cook bacon till crisp; drain and crumble, reserving 2 tablespoons drippings in skillet.
Cook onion in reserved drippings till tender.
Combine remaining ingredients, rice, onion, and 3 tablespoons of the crumbled bacon.
Spoon mixture into peppers.
Sprinkle with remaining bacon.
Place peppers in shallow baking dish.
Bake at 350° for 25 minutes.
Cut off tops of peppers; remove seeds and membrane.
Precook pepper shells in boiling salted water 5 minutes; drain.
Sprinkle pepper cavities with salt.
Cook bacon till crisp; drain and crumble, reserving 2 tablespoons drippings in skillet.
Cook onion in reserved drippings till tender.
Combine remaining ingredients, rice, onion, and 3 tablespoons of the crumbled bacon.
Spoon mixture into peppers.
Sprinkle with remaining bacon.
Place peppers in shallow baking dish.
Bake at 350° for 25 minutes.
Chef
