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Picture Credits:
This recipe will fill 15 good-sized peppers.
If you don't need or want that many, cut down the ingredients, or better yet freeze the leftovers in approx. 1/4-cup hunks for future pepper stuffings.
TIME SAVER TIPS:
**When you have leftover Chinese food rice, use it for pepper stuffing
**You can freeze the uncooked stuffed peppers. Just add sauce and bake when you're ready.
VEGGIE STUFFED PEPPERS
15 medium peppers (choose ones with flatter bottoms), tops cut off and de-seeded.
Use the removed tops as decorative party hats. (On the peppers, that is. :-) )
1-1/2 cups rice before cooking (cook according to directions)
(1) 4 oz can sliced mushrooms, or the equivalent in fresh
(1) 16 oz can whole kernel corn or the equivalent in fresh
1 small to medium onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
2 or 3 fresh chopped up tomatoes (or to taste)
2-1/2 cups shredded cheddar cheese
To taste:
Basil
Garlic
pepper
salt
parsley
(1) 24-oz can tomato sauce
If you want soft peppers, parboil them before baking. For crispier peppers (that's how I like them) just prepare them, stuff them and bake them.
Cook rice according to directions, prepare peppers as you prefer them.
Mix all other ingredients together except tomato sauce.
Fill peppers and place in baking dish with sides (use more than one dish if you don't have a large enough one)
Pour in enough tomato sauce to half-cover the peppers. Pour some sauce over the top of them.
Bake at 350 for a half hour.
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I got tired of the dry-tasting meat stuffing one usually finds inside stuffed peppers, so I fooled around until I came up with this. My mother always liked it, so I suppose it's worthy of posting!
Note: Unless you're in a hurry or exceedingly lazy like moi, opt for the fresh corn and mushrooms whenever possible.
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