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Savory Stuffed Peppers

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Ingredients
  Chopped parsley 1 Teaspoon
  Onion 1⁄2 Small, finely chopped
  Made mustard 1⁄4 Teaspoon
  Butter 1⁄2 Ounce (15 Gram)
  Green peppers 2 Medium
  Streaky bacon rashers 2 , derinded and chopped
  Single cream 4 Tablespoon
  Cheddar cheese 2 Ounce, grated (50 Gram)
  Long grain rice 2 Ounce, cooked (50 Gram)
  Salt To Taste
  Pepper To Taste
Directions

Cut the tops from the peppers and reserve; discard the seeds and cores.
Blanch in boiling salted water for 2 minutes, remove and drain.
Melt the butter in a saucepan, add the onion and bacon and fry until soft.
Remove from the heat and stir in the rice and cheese.
Beat the cream with the mustard, parsley and salt and pepper to taste, then stir into the rice mixture.
Pile this mixture into the pepper shells.
Replace the tops.
Place in a shallow ovenproof dish, cover with foil and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 15 to 20 minutes.

Recipe Summary

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

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