The recipe, as is, will fill about 20 large bell peppers, not 6. I recommend decreasing the amount of rice to 1 cup and also the water to 1 cup. As for the cheese, use 4 ounces in the recipe and about another 2 ounces to top the filling.
As for blanching the bell peppers, it's a bad idea. Boiling for 15 minutes makes the peppers very soft. Do it for only 5 minutes or skip this step all together. The peppers will cook just fine in the oven.
I agree with the other reviewers that the recipe takes way too long. Simmer only long enough to get the onions tender and meld the flavors, about 15 minutes.
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The recipe, as is, will fill about 20 large bell peppers, not 6. I recommend decreasing the...