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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 1/2 c. butter
- 1/2 lb. mushrooms, chopped
- 1 c. parsley, minced
- 1 c. green onion, sliced
- 1 c. cooked rice
- 2/3 c. chopped toasted pecans or almonds
- 1 tsp. ground ginger
- 1/4 c. chicken broth
- salt
- 8 medium sweet peppers
Method
- In skillet melt butter; add mushrooms, parsley and onions. Cook until tender.
- Add rice, pecans and ginger, stirring to mix. Add chicken broth; cook and stir until liquid is absorbed.
- Wash and clean peppers. Cut off tops and carefully scoop out interior. Blanch peppers in boiling salted water 3 to 5 minutes.
- Remove from water and cool under running water.
- Turn upside down to drain.
- Spoon stuffing into peppers and replace tops. Arrange them in a baking dish and cover with aluminum foil.
- Bake at 350 degrees for 35 to 45 minutes.
