Stuffed Green Peppers
excellent! love, love, loved them!!
I cut my peppers in half and laid them on their sides.
I blanched them for 1 minute before filling. (this is optional)
The rice is 3 cups if you are not starting from beginning and I did brown rice with chicken bouillon in the water when I made it and beans about 1.5 cups after draining, next time I will add more beans and make it closer to half each. Just personal choice. I used Gruyere Swiss and it was about 8oz in a wedge so I ground it up in food processor and just stirred it in with the other ingredients.
I added about a cup or so of fresh diced tomato and 1 generous tsp. of ground cumin from looking at the other reviews. I had enough filling for 5 peppers with about a cup or so left over, probably closer to 2 cups as I kept taking bites of it :)
I used 13x9, my own vegetable/pasta sauce on the bottom about 1.5 cups, laid the filled peppers in....ran sauce across the top of them and covered with foil. 400 degrees, 30 minutes uncovered, added crumbled approximately a cup of Cotija cheese enough to sprinkle over all the peppers, baked 10 minutes more. Yummo!!! I have added a picture...
1 user found this review helpful
Jul. 15, 2013