Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 8 slices bacon, cooked and crumbled, reserving 2 Tbsp. drippings; 3/4 c. chopped onion; 2 c. water; 1/2 c. uncooked long grain rice; 4 tsp. Wyler's bouillon; 1 bay leaf; 1/2 c. chopped green bell pepper; 2 medium green bell peppers, halved, seeded and blanched

8 ingredients

4 steps

Ingredients

8 slices bacon, cooked and crumbled, reserving 2 Tbsp. drippings
3/4 c. chopped onion
2 c. water
1/2 c. uncooked long grain rice
4 tsp. Wyler's bouillon
1 bay leaf
1/2 c. chopped green bell pepper
2 medium green bell peppers, halved, seeded and blanched

Directions

1

In skillet, cook onion in reserved drippings until tender. Stir in water, rice, bouillon and bay leaf; bring to a boil. Reduce heat; cover and simmer 25 minutes or until liquid is absorbed.
2

Stir in chopped pepper and bacon; cover and simmer 5 minutes or until rice is tender.
3

Spoon rice into pepper halves to serve.
4

Refrigerate leftovers.