For a faster meal, I take off the tops, and remove the seeds and membranes, and then boil the green peppers for about 5 minutes. I remove them from the boiling water carefully, so they don't break, and turn them upside down on paper towels to drain well. While they are boiling, I prepare what the green peppers are going to be stuffed with. (I use beef flavored rice-a-roni, instead of long grain rice). Since the peppers have already been boiled, they are soft, and only have to go in the oven for 10 minutes or so to warm up the insides, and melt the cheese. Delish!
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For a faster meal, I take off the tops, and remove the seeds and membranes, and then boil the...