Cheesy Stuffed Pepper Bites Rsc Food

CHEESY MINI PEPPERS

Steps:

• Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

CHEESY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

CHEESY STUFFED PEPPERS

Steps:

• Cut off tops of peppers and remove seeds. In large saucepan, cook peppers in boiling water for 2 minutes. Drain well. Stand peppers, cut side up, in foil lined 33 x 23 cm (13 x 9-inch) baking pan. Set aside.
• In large saucepan over medium heat, melt margarine. Add celery and mushrooms. Cook, stirring, for 3 minutes. Stir in cereal, rice, salsa and ricotta cheese.
• Fill peppers with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese.
• Bake at 180ºC (350ºF) for about 30 minutes or until thoroughly heated. Serve hot.

CHEESY STUFFED BELL PEPPERS

Steps:

• Cut off portion of tops of bell pepper, and remove seeds, and membranes.
• Place in roaster with salted water and boil.
• Cook 10 minutes so they will be only partially done.
• Drain and set aside to cool.
• In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
• Remove from the heat and add 1 cup cheese and mix well.
• Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
• Pour remaining can of tomatoes over top and around peppers.
• Bake uncovered at 350 degrees for 25 minutes.
• Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

CHEESY STUFFED PEPPER BITES #RSC

Steps:

• preheat oven to 350 degrees.
• slice each bell pepper into fourths removing seeds.
• Mix the next 11 ingredients in a large zip lock bag (this makes mixing the ingredients easier) squeezing until will mixed.
• slice corner of bag and squeeze cream filling into peppers.
• line baking sheet with Reynolds Wrap and place peppers on foil.
• bake at 350 covered or 15 minutes with foil.
• bake another 8 minutes uncovered until brown on top and bubbly.
• let set for 5 minutes before serving.