Stuffed Peppers

• 1/2 c. butter
• 1/2 lb. mushrooms, chopped
• 1 c. parsley, minced
• 1 c. green onion, sliced
• 1 c. cooked rice
• 2/3 c. chopped toasted pecans or almonds
• 1 tsp. ground ginger
• 1/4 c. chicken broth
• salt
• 8 medium sweet peppers

1. In skillet melt butter; add mushrooms, parsley and onions. Cook until tender.
2. Add rice, pecans and ginger, stirring to mix. Add chicken broth; cook and stir until liquid is absorbed.
3. Wash and clean peppers. Cut off tops and carefully scoop out interior. Blanch peppers in boiling salted water 3 to 5 minutes.
4. Remove from water and cool under running water.
5. Turn upside down to drain.
6. Spoon stuffing into peppers and replace tops. Arrange them in a baking dish and cover with aluminum foil.
7. Bake at 350 degrees for 35 to 45 minutes.

butter, mushrooms, parsley, green onion, rice, pecans, ground ginger, chicken broth, salt, sweet peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115983 (may not work)