Mom's Cheesy Stuffed Peppers
Recipe: #15560
November 03, 2014
Categories: Side Dishes, Rice, White Rice, Peppers, Birthday, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"I love, love, love this dish! Prep time doesn't include cooking the rice. I think Mom's recipe tastes best with green bell peppers. Can be made ahead, just increase cooking time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (336.4 g)
- Calories 289.3
- Total Fat - 10.2 g
- Saturated Fat - 6.2 g
- Cholesterol - 29.7 mg
- Sodium - 2044.4 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 4.6 g
- Sugars - 8.7 g
- Protein - 10.4 g
- Calcium - 353 mg
- Iron - 1.5 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a pan of water to a boil. Remove tops and seeds from bell peppers, then boil peppers for 3 minutes or so. Drain.
Step 2
Meanwhile, preheat oven to 350 degrees and place 1/4 cup of water in a 4 quart casserole dish.
Step 3
Saute onion in butter in heavy skillet over medium heat, stir in flour and cook a few minutes, until slightly golden. Add milk a little at a time, whisking constantly, until mixture thickens.
Step 4
Remove from heat, add rice and cheese and stir well.
Step 5
Place peppers in dish and fill with rice mixture. Bake 25-30 minutes or until done.
Tips
No special items needed.
0 Reviews
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