Red Sweet Pepper Salad
|Red sweet peppers||6 Large|
|Brown rice||1 Cup (16 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Minced green onion||2 Tablespoon, minced|
|Vinaigrette aux fines herbs||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Onion rings||6 Small|
|Chives||2 Tablespoon, minced|
|Head of lettuce||1|
Cut tops from peppers; remove seeds and membranes.
Rinse; invert on paper towels to drain.
Cook rice according to instructions for Basic Boiled Rice Increase cooking time to 45 minutes or until tender; drain.
Dice cream cheese.
Combine with rice in large bowl; toss lightly.
Fold in green onion, vinaigrette, salt, and pepper.
Spoon into pepper shells; place onion ring on top of each.
Place green olive in center of each onion ring.
Sprinkle with chives; chill until ready to serve.
Arrange on beds of lettuce; garnish each serving with 3 ripe olives.