Peppers With Cheesy Rice Recipe

• 4 lg. green peppers
• 1 c. brown rice
• 3/4 c. minced onion
• 1/4 c. sliced mushrooms
• 2 tbsp. butter
• 1-1 1/2 c. grated sharp Cheddar cheese
• 1/2 c. cottage cheese
• 1/4 c. minced parsley
• 1/4 teaspoon dry thyme leaves
• Black pepper

1. 1.
2. Wash peppers.
3. Cut off tops.
4. Remove seeds.
5. Steam peppers, top included, till barely tender, about 5 min.
6. 2.
7. While peppers are steaming, prepare rice according to package directions.
8. 3.
9. Heat butter in a skillet.
10. Saute/fry onion and mushrooms in butter.
11. Stir in remaining ingredients.
12. Add in mix to cooked rice.
13. 4.
14. Drain peppers.
15. Place in an oiled baking dish.
16. Spoon the rice mix into peppers.
17. Replace pepper tops.
18. 5.
19. Bake stuffed peppers, uncovered, at 400 degrees for 15 min or possibly till heated through.
20. Good served with: Whole wheat French bread, fresh fruit, corn on the cob and nut cake for dessert.
21. Health Note: Always steam - not boil - vegetables to retain vitamins.
22. Tips: Green peppers can be stuffed raw, placed in 1/4 inch water, covered and baked at 375 degrees for 35-45 min.

green peppers, brown rice, onion, mushrooms, butter, grated sharp, cottage cheese, parsley, thyme, black pepper

Taken from cookeatshare.com/recipes/peppers-with-cheesy-rice-59425 (may not work)