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Rice Stuffed Peppers

southern.chef's picture
Ingredients
  Green peppers 4 Medium
  Cooked rice 1 Cup (16 tbs)
  Canned stewed tomatoes 14 1⁄2 Ounce, drained (1 Can)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Dry onion soup mix 2 1⁄2 Tablespoon
  Shredded cheddar cheese 2 Ounce
Directions

Cut off tops of green peppers; remove seeds.
Cook peppers 5 minutes in boiling water to cover; drain and set aside.
Combine rice and next 3 ingredients; stir well.
Fill peppers with rice mixture; place in a 1 quart baking dish.
Pour hot water to depth of 1/2 inch into dish.
Bake at 350° for 25 minutes.
Sprinkle cheese over peppers; bake an additional 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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