Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Thursday, June 5, 2008

Cheese & Rice Stuffed Bell Peppers

Here is a quick and easy recipe if you don't want any meat involved. If you wanted to do a Mexican themed spin off you could use some sort of salsa with Mexican mix cheese on top, and if you really wanted to spice it up you could put some jalepanos in there somewhere.

4 large bell peppers
8 oz. tomato sauce
8 oz. shredded cheese
box of rice

Cook rice according to package directions. Cut off pepper tops, and remove the seeds. Fill peppers with rice. Top with tomato sauce and cheese. Place in a baking dish; cover with foil; and bake at 350 for 35-40 minutes.

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