Great Great Aunt Jessie's 1940's Welsh Rabbit Peppers

1. 1

   Shred cheese with the pimientos and add the bread cumbs, seasoning and milk (or cream), blending well.

2. 2

   Cut the tops off the peppers and remove the seeds and membranes.

3. 3

   Drop the shells into boiling water and cook two or three minutes or until the peppers have lost their crisp texture.

4. 4

   Drain.

5. 5

   Fill with cheese mixture and place in a shallow pan.

6. 6

   Add enough water to the pan to cover the bottom.

7. 7

   Bake in a 350 degree oven for about 30 minutes, or until the mixture has set.

8. 8

   Don't fill the pepper cases too full since the filling swells with cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.