These eye-appealing, delicious cheese and rice stuffed bell peppers make a wonderful meatless main dish or a hearty side dish.

Cheese Stuffed Green Peppers

6 medium green peppers
1/3 cup chopped onion
2 tablespoons butter
3 cups cooked regular rice
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped pimento
1/2 teaspoon salt

1. Cut off tops of green peppers; remove seeds and membrane. Pre-cook 5 minutes in boiling salted water; drain.
2. Sauté onion in butter until golden.
3. In a mixing bowl combine onion, rice, cheddar cheese, pimento and salt; toss to blend. Spoon into green pepper cups, packing down lightly. Place peppers upright in a 10 x 6 x 1 1/2-inch baking dish.
4. Bake at 350°F (175°C) for 25 to 30 minutes or until heated through.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.