Peppers Stuffed with Vegetables and Rice
Peppers Stuffed With Vegetables And Rice is an moderately easy dinner. Made with 3 medium green bell peppers, halved lengthwise and seeded, 1 medium tomato, finely chopped, 1 teaspoon chili powder, 2 tablespoons butter flavor crisco or butter and 3/4 teaspoon salt, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Heat oven to 350°.
Boil enough water to cover peppers in large saucepan.
Add peppers.
Boil 4 minutes.
Drain.
Rinse with cold water.
Melt butter flavor Crisco or butter in small skillet on medium heat.
Add onions and celery.
Saute until crisp-tender. Transfer to mixing bowl.
Stir in rice, tomato, chili powder, and salt.
Fill pepper halves generously with rice mixture.
Place in ungreased 9 inch square pan.
Spoon ketchup over top of each filled pepper.
Top each with 2 cheese slices.
Pour water into bottom of pan.
Bake, uncovered, at 350° for 25 to 30 minutes or until heated through.
Makes 6 servings.
🍷 Perfect Pairings
Complete your meal with these
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