6 green peppers
2 c. cooked rice
1/2 c. milk
2 tbsp. chopped pimento
1 tbsp. finely minced parsley
2 tbsp. minced onion
1 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
1 c. grated cheddar cheese

Cut tops off peppers. Scoop out seeds and membrane. Drop into boiling, salted water and cook three minutes. Drain. Combine cooked rice with remaining ingredients. Fill peppers with filling. Place upright in a shallow baking pan. Sprinkle tops of peppers with more grated cheese and bake at 350 degrees for 40 minutes or until peppers are tender. Serves six.