Subj : BH&G 3252
To   : All
From : Dave Drum
Date : Thu Jul 08 2021 11:16:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veggie-Stuffed Peppers
 Categories: Vegetables, Rice, Herbs, Cheese, Nuts
      Yield: 4 Servings
 
      4 md Bell peppers; any colour
      2 c  Cooked brown or white rice
      2 c  Coarse chopped kale or Swiss
           - chard
      1 c  Chopped tomatoes
    1/2 c  Crumbled feta cheese
    1/4 c  Thinly sliced green onions
      2 ts Dried Italian seasoning;
           - crushed
    1/2 ts Salt
    1/4 ts Black pepper
    1/4 c  Water
    1/4 c  Coarse snipped fresh Italian
           - parsley
    1/4 c  Chopped pitted kalamata
           - olives
    1/4 c  Crumbled feta cheese; (opt)
      1 tb Lemon zest
      1 ts Olive oil
      2 tb Chopped walnuts; toasted
 
  Cut off tops of peppers and trim bottoms so peppers sit
  upright. Remove and discard seeds and membranes. In a
  medium bowl combine the next eight ingredients (through
  black pepper).
  
  Pour the water into a 3 1/2 to 6 quart oval slow cooker.
  Place peppers in cooker and fill with rice mixture. Cover
  and cook on low about 3 hours or until peppers are
  tender.
  
  Carefully transfer peppers to a serving platter. In a
  small bowl stir together the next five ingredients
  (through oil). Top peppers with parsley mixture and
  walnuts.
  
  Makes: 4 stuffed peppers
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 25 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... At least the doctors find me interesting...

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