Stuffed Peppers

10 ingredients
7 steps

Ingredients

  • 1/2 c. butter
  • 1/2 lb. mushrooms, chopped
  • 1 c. parsley, minced
  • 1 c. green onion, sliced
  • 1 c. cooked rice
  • 2/3 c. chopped toasted pecans or almonds
  • 1 tsp. ground ginger
  • 1/4 c. chicken broth
  • salt
  • 8 medium sweet peppers

Directions

  1. 1
    In skillet melt butter; add mushrooms, parsley and onions. Cook until tender.
  2. 2
    Add rice, pecans and ginger, stirring to mix. Add chicken broth; cook and stir until liquid is absorbed.
  3. 3
    Wash and clean peppers. Cut off tops and carefully scoop out interior. Blanch peppers in boiling salted water 3 to 5 minutes.
  4. 4
    Remove from water and cool under running water.
  5. 5
    Turn upside down to drain.
  6. 6
    Spoon stuffing into peppers and replace tops. Arrange them in a baking dish and cover with aluminum foil.
  7. 7
    Bake at 350 degrees for 35 to 45 minutes.

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