 | Grandma Flo’s Stuffed Bell PeppersMain Dishes
Prep & Cook Time1 hour 10 minutes |
INGREDIENTS |
1 cup rice
4 large bell peppers (halved)
1 onion (chopped small)
1 cup sliced mushrooms
1 can cream of chicken soup
Parmesan cheese
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PREPARATION
Heat oven to 350 degrees.
PEPPERS
Slice bell peppers in half, lengthwise, removing seeds and stems.
FILLING
Slice mushrooms and chop onions.
MAIN DISH
Fill peppers with mixture & place in shallow 2qt baking dish. Pour the remaining soup over the peppers and sprinkle with parmesan cheese.
Notes:
Multi-colored peppers will add variety to the dish.
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COOKING
RICE
Cook rice according to package.
PEPPERS
Slice bell peppers in half, lengthwise, removing seeds and stems. In a separate pot, boil the peppers in salted water for about 5 min. Remove and set aside to cool.
FILLING
Sauté onion & mushrooms in butter until tender. Stir in cooked rice; add salt and 1/3 cup soup. Continue stirring for about 5 min.
MAIN DISH
Bake at 350 degrees for 30 minutes. |