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Cheese Stuffed Red Peppers

1/2 lb Ground turky breast
1 ts Garlic -- minced
3 Red peppers -- large
4 c Water
8 oz FF Pepper Jack Cheese, HC -- Shredded
3/4 c Cooked borwn rice
3/4 c Cooked wild rice
1/3 c Green onions -- sliced
2 oz Pimiento -- choped
1/8 ts Cayenne pepper

Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned; drain. Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain. In large bowl stir together 1 c. cheese, brown rice, green onions, pimiento, cayenne pepper and turkey mixture. Loosely stuff each pepper half. Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining cheese. Continue baking until cheese melts. 6 servings

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