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Results 61 - 70 of 480 for stuffed peppers rice cheese
Preheat oven to 350 degrees. Cut off tops of green peppers; remove seeds and membrane. ... fat. Add tomatoes, rice, Worcestershire and salt and ... 5 minutes. Add cheese. Stuff peppers. Stand upright ... cheese. Yields 6 servings.
Cut tops off pepper, remove seeds and membrane. Cook peppers in boiling salted water, about ... minutes more. Serve on fluffy rice. Makes 6 servings.
Reconstitute TVP according to directions ... off of each pepper. Remove seeds and rinse. Cook peppers in boiling water 5 minutes; ... canola oil. Add rice, parsley, TVP, olives (optional) ... and top with cheese. Cook 15 minutes more or until cheese melts.
Cut tops off peppers; remove seeds and membranes. ... sauce, water, and rice; stir well. Bring to ... Uncover, top with cheese. Cook 10 minutes.
Remove tops and seeds from peppers; cook in boiling salted ... serve over peppers. Cheese may be added a little ... be served over rice, mashed potatoes or whatever you wish. Enjoy!
66. STUFFED PEPPERS
Mix together beef or turkey, onion, tomato, rice and horseradish. Fill green peppers with meat mixture. Place peppers ... 1 tablespoon Mozzarella cheese; microwave 1 or 2 ... Serving size: 1 stuffed pepper. Per serving: 264 calories, ... 2 medium fat meat.
Scald, drain and cool cabbage leaves. Mix milk, meat, rice, egg, cheese, onion, salt and pepper. Place on leaves roll, ... remain to be enjoyed.
Cook the rice in the 1 1/2 cups ... garlic, salt, and pepper. Boil the bell peppers in water for 15 minutes. ... mixture, sprinkle with cheese, roll and place on ... oven until melted. Yummy!
Wash eggplant and cut in ... pulp, tomato, onion, pepper and celery. Cook 5 minutes. ... heat; stir in rice, salt, basil and pepper ... sprinkle with Cheddar cheese on each eggplant half. Bake ... minutes. Yield: 2 servings.
70. STUFFED PEPPERS
Place peppers, cut side down, in ... chicken, corn, Spanish rice, frozen onions and pepper ... tender. Sprinkle with cheese; cover and let stand ... and 1,024 mg. Sodium.
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