Toltott Paprika Recipe

• 1 1/2 c. chicken stock
• 1/2 c. long grain white rice
• 2 tbsp. vegetable oil
• 1 med. onion, minced
• 1/4 pound mushrooms, coarsely minced
• 1/3 c. frzn peas, thawed
• 4 ounce. Swiss cheese, grated

1. Bring stock to boil in heavy small saucepan.
2. Stir in rice.
3. Cover and simmer till rice is tender and liquid is absorbed, about 20 min.
4. Heat oil in heavy large skillet over medium low heat.
5. Add in onion and cook till translucent/soft, stirring occasionally, about 10 min.
6. Increase heat to medium high.
7. Add in mushrooms and toss till golden brown, about 5 min.
8. Stir in peas.
9. Fold in rice.
10. Cold slightly.
11. Preheat oven to 400 degrees.
12. Lightly oil shallow baking dish.
13. Stir cheese into filling.
14. Season with salt and pepper.
15. Spoon into peppers.
16. Arrange on sides in prepared dish.
17. Bake till heated through, about 15 min.

chicken stock, long grain white rice, vegetable oil, onion, mushrooms, frzn peas, swiss cheese

Taken from cookeatshare.com/recipes/toltott-paprika-59415 (may not work)