Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 6 bell peppers; 2 1/2 c. cooked brown rice with salt; 1/2 c. ground cashews; 1 tsp. celery seed; 3 Tbsp. onion powder or fresh onion; 1/2 c. tomato soup or tomato puree; 3 to 4 slices day-old wheat bread, crumpled; 1 tsp. sage; 1 Tbsp. oil; 3 Tbsp. fresh celery, chopped

10 ingredients

6 steps

Ingredients

6 bell peppers
2 1/2 c. cooked brown rice with salt
1/2 c. ground cashews
1 tsp. celery seed
3 Tbsp. onion powder or fresh onion
1/2 c. tomato soup or tomato puree
3 to 4 slices day-old wheat bread, crumpled
1 tsp. sage
1 Tbsp. oil
3 Tbsp. fresh celery, chopped

Directions

1

If peppers are large, cut in half.
2

Cut off slice on top and remove seeds.
3

Fill 1 pepper with rice stuffing (all the other ingredients combined) for each person.
4

Bake at 375° for 1 hour in oiled casserole dish.
5

Serve with tomato soup.
6

Serves 6.