Almond Rice Stuffed Peppers
|Bell peppers||3 Large (Red Or Green)|
|Boiling water||2 Cup (32 tbs)|
|Cooked brown rice/Wheat berries||2 Cup (32 tbs)|
|Chopped almonds||3⁄4 Cup (12 tbs)|
|Green onions||2 , thinly sliced|
|Tomato||1 Large, peeled, seeded, and chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , lightly beaten|
|Dry basil||1⁄2 Teaspoon|
|Garlic salt||To Taste|
Cut peppers lengthwise through stems; remove stems and seeds.
Drop pepper halves into boiling water; boil, uncovered, for 2 minutes, then plunge into cold water and drain well.
Stir together rice, almonds, green onions, tomato, parsley, 1 cup of the cheese, eggs, Worcestershire, basil, and garlic salt and pepper to taste.
Mound mixture into pepper shells.
Place peppers in a shallow baking pan; sprinkle tops equally with remaining 1/2 cup cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 375° oven for about 35 minutes (45 minutes, if refrigerated) or until filling is piping hot.