Swiss Stuffed Green Peppers
|Long grain rice||1 Cup (16 tbs)|
|Green peppers||6 Medium|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped canned pimiento||2 Tablespoon|
Cook rice according to package directions.
Cut off tops of peppers; remove seeds and membrane.
Precook pepper shells in boiling salted water 5 minutes; drain.
Sprinkle pepper cavities with salt.
Cook bacon till crisp; drain and crumble, reserving 2 tablespoons drippings in skillet.
Cook onion in reserved drippings till tender.
Combine remaining ingredients, rice, onion, and 3 tablespoons of the crumbled bacon.
Spoon mixture into peppers.
Sprinkle with remaining bacon.
Place peppers in shallow baking dish.
Bake at 350° for 25 minutes.