My Stuffed Peppers
1/2 lbmushrooms chopped.
1 cparsley minced.
1 cgreen onions,sliced.
1 crice, cooked, cooled
2/3 cpecan, unsalted roasted halves,chopped
1 tspground ginger
1/4 cvegetable broth
8bell pepper (red,green,yellow,orange,or purple
4strips of bacon
How to Make My Stuffed Peppers
- In a skillet cook bacon till crisp.Remove from skillet and crumble,set aside.Kepp 1 teaspoon bacon fat in skillet. Add buterand melt,add mushroom,parsley,and green onions. Cook untill tender.Add rice,pecans,and ginger.Add vege stock,and bacon. Cook and stir untill liquid is absorbed. Make 3-1/2 cups stuffing.
- Wash and clean peppers. Cut off tops,scoop out the insides.Save the tops intact.Spoon rice stuffing into peppers,replace tops
- Arrange in dutch oven on a baker's rack,or pizza pan. Cover and bake over med heat for 35-45 minutes.Peppers are done when slightly softand rice stuffing is heated through. Best when peppers are a little crunchy.