Saturday, February 21, 2009

Easy Peppers

A friend just made me this for dinner, so delicious! She paired it with an argula salad and a king cake in honor of New Orleans...both of which I agree with:


6 med. green peppers2 c. cooked rice1 lg. egg, slightly beaten or 1/4 c. Eggbeaters1 c. chopped onion1 sm. can tomatoes or 1 (10 oz.) can Rotel tomatoes1 tbsp. vegetable oil1 c. bread crumbs or wheat germ1 1/4 c. grated Cheddar cheese
Cut off tops of peppers and remove and discard seeds. Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese. Stuff peppers and place in a round microwave casserole. Put extra filling around peppers. Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed.

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