Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenRice - Stuffed Bell Peppers
Famous Authors (View All Authors)
Rice - Stuffed Bell Peppers Post by :blueyes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3168

Click below to download : Rice - Stuffed Bell Peppers (Format : PDF)

Rice - Stuffed Bell Peppers

3 whole red bell peppers
3 cups rice pilaf (cooked)
1/2 cup chopped fresh basil
12 button mushrooms
1 zuchinni
2 cups spinach (baby is best) cleaned and stems removed
1/4 cup grated Parmesean cheese
3/4 cup sun dried tomatoes (not oil packed, revived and chopped)
2 eggs
1 cup shredded low fat mozzerlla cheese
Garlic, salt and pepper to taste

Preheat oven to 350° F.

Cut bell peppers horizontally in half; clean and discard seeds. Blanch in boiling water for two minutes and no longer.

Combine rest of ingredients , except for mozzerella cheese, in a large bowl and fill red peppers. You want to overfill them as the spinach will cut down as it cooks. Place stuffed bell peppers on a lightly sprayed baking dish , sprinkle with mozzerella cheese and bake, uncovered, in a 350 degree oven for 20 minutes.

**** You can also put chicken in a lightly sprayed baking dish in a layer on the bottom and spread the top of the chicken with this stuffing and bake. Cover it for the first 15 minutes and then uncover until chicken is done.

**** This is also good to stuff tomatoes with and then bake the tomatoes.
If you like this book please share to your friends :

Rice - Vegetable Paella Rice - Vegetable Paella

Rice - Vegetable Paella
-------------------------------------------------3 carrots, peeled/cut in 1/2" pieces 1 cup peas, fresh or frozen 1 medium zucchini, quartered lengthwise cut in 1/2" pieces 5 cups homemade chicken stock, or fat free canned 1/2 tsp. saffron threads 1 tbsp. extra-virgin olive oil 1 medium onion, chopped 1 large red bell pepper, seeded and cut in 1" pieces 3 cloves garlic, minced 1 large tomato, peel/seed/dice 1/2" 1 1/2 cups arborio rice, or medium-grain white 1 tsp. turmeric 1/2 tsp. paprika 1 1/2 tsp. salt 1 (6 oz.) jar marinated artichoke hearts, rinsed and drained 1/4 cup fresh parsley, chopped In a large saucepan with

Rice - Sausage And Rice Rice - Sausage And Rice

Rice - Sausage And Rice
1 cup long grain rice (uncooked) 2 cans chicken broth Brown sausage and drain well. Mix together remaining ingredients. Cover and simmer for approx. 20 - 30 minutes or until rice is tender.