Provided by Woman's Day
Heat oven to 425°F. Have a 13 x 9-in. baking dish ready.
Arrange peppers, cut side down, in baking dish. Pour in 1⁄4 cup water. Cover tightly with foil. Bake 20 minutes, or until peppers are tender. Drain peppers on paper towels.
While peppers cook, prepare rice as box directs. Cool slightly, then stir in diced cheese. Fill peppers and arrange in baking dish. Sprinkle with shredded cheese. Bake, uncovered, about 5 minutes until cheese melts. Garnish with cilantro, if desired.
Calories 413 Fat 20g Saturated fat 12g Cholesterol 60mg
Sodium 597mg Carbohydrate 39g Fiber 4g
This recipe has been added to the following public cookbooks:
billys notable cooking,
Dave's Cook Book,
Dave's Personal Chef,
kfm542,
Carissa's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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