12 med. carrots, scraped
1/2 c. dry bread crumbs
1/2 tsp. salt
1 tsp. finely chopped onion
2 tbsp. butter, melted
1/2 c. cooked rice
1/3 c. shredded Cheddar cheese
1/8 tsp. pepper
1 tsp. finely chopped green pepper
Fresh chopped parsley

Cut carrots 3 inches from top, reserving smaller end for another use. Cook carrots in a small amount of water 20 minutes or until tender, but firm. Let cool. Scoop out the center of each carrot.

Combine rice and next 7 ingredients; toss to mix. Stuff carrots with mixture and place in a 9x13 inch baking dish. Bake, uncovered, at 350 degrees for 15 minutes or until carrots are hot. Sprinkle with chopped parsley. Garnish with a carrot curl and parsley springs, if desired. Yield: 6 servings.