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Cheese Stuffed Peppers

Ingredients
  Red peppers 24 Ounce, tops sliced off and seeded (Four 6 Ounce Each Pieces)
  Oil 3 Tablespoon
  Onion 1 , chopped
  Whole wheat bread crumbs 1 1⁄2 Cup (24 tbs)
  Grated cheddar cheese 3⁄4 Cup (12 tbs)
  Chopped almonds 2⁄3 Cup (10.67 tbs)
  Tomatoes 2 , chopped
  Tomato paste 1 Tablespoon
  Dried whole thyme 1 Teaspoon
  Oil 1 Tablespoon (For Greasing)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) In a large saucepan, allow the water to boil and blanch the pepper cases and tops for about 3 minutes; drain well and keep aside.
2) Preheat the oven to 375° F.
3) Oil a shallow ovenproof dish and nicely place the pepper cases in the dish.

MAKING
4) In a saucepan, gently saute the onion in the oil for 10 minutes until lightly browned.
5) Turn off the heat, stir in the remaining ingredients and season with the salt and pepper.
6) Spoon the mixture evenly into the pepper cases and replace the pepper tops.
7) Bake the stuffed peppers in the preheated oven for about 40 minutes, until the stuffing is lightly browned.

SERVING
8) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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