Cheese And Rice Stuffed Bell Peppers

1. 1

   Preheat the oven to 300 degrees F.

2. 2

   Slice off the tops of the peppers.

3. 3

   Wash the peppers and remove the cores and seeds.

4. 4

   Stand the pepper cups upright in a saucepan containing 1/2.

5. 5

   cup boiling water.

6. 6

   Cover tightly and allow to steam for 5 minutes.

7. 7

   Remove and drain.

8. 8

   In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.

9. 9

   Divide the mixture and stuff each pepper.

10. 10

    Stand the peppers in a loaf pan or cupcake tins.

11. 11

    Bake for about 15 minutes, until the filling is hot and the cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.