posted by scooby 04-21-99 9:26 AM
Rice-Stuffed Peppers
6 large peppers
1/4 cup finely chopped onions
2 tablespoons butter
1/4 finely chopped parsely
1 cup grated cheddar cheese
Salt and freshly ground pepper to taste
1/3 cup chicken stock
Preheat oven to 350° F.
Hollow out the peppers and remove the seeds.
Place the peppers in a colander or sieve and lower into a large pan of boiling water. Leave them in the water for about 5 minutes;
drain.
Saute the onions in the butter until tender. Combine the onions with the rice, parsley, cheese, salt and pepper.
Stir in the stock and fill the peppers with the mixture.
Place the filled peppers in a buttered baking dish, add 1/4 cup water and bake for about 15 minutes or until peppers are barely tender and filling is piping hot.
Serve with tomato sauce if desired.