Peppers Stuffed With Rice And Cheese
|Sweet red peppers||4 Large|
|Uncooked rice||1 Cup (16 tbs)|
|Onion||1 , minced|
|Water||3⁄4 Cup (12 tbs)|
|American cheese||1⁄2 Pound|
|Chopped parsley||2 Tablespoon|
Select large peppers.
Cut into halves and remove seeds.
Put in boiling water and cook for 5 minutes.
Drain, reserving liquid.
Cook rice in boiling salted water until tender; drain.
Cook onion in butter.
Add water and cheese; stir until melted and blended.
Stir in rice; season with salt and pepper to taste.
Fill pepper halves.
Put on rack in skillet or kettle with 1 1/2 cups reserved pepper liquid; cover and simmer for about 15 minutes.