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

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