Cheese Stuffed Green Peppers
These appealing cheese and rice stuffed bell peppers make a comforting and satisfying meatless entrée or a hearty side dish.
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 kosher or sea salt
- Cut off tops of green peppers; remove seeds and membrane. Cook 5 minutes in boiling salted water; drain.
- Sauté onion in butter until golden.
- 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 10x6x1 1/2-inch baking dish.
- Bake in a preheated oven 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.