Rice-Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Vintage Southern Living Ingredients:
6 medium green peppers |
1 cup cooked rice |
1 (14 1/2 ounce) can stewed tomatoes, drained |
1/4 cup butter or 1/4 cup margarine |
1 (1 1/2 ounce) package onion soup mix |
1/2 cup shredded cheddar cheese |
Directions:
1. Cut off tops of green peppers; remove seeds; cook peppers 5 minutes in boiling salted water; drain and set aside.
2. Combine the rice, tomatoes, butter, and onion soup mix.
3. Fill peppers with rice mixture; place in a 9-inch square baking dish.
4. Pour 1/2 inch hot water into dish.
5. Bake in a preheated 350° oven for 25 minutes.
6. Sprinkle cheese over the top; bake 5 more minutes.
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