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These were made as a spur of the moment thing, my girlfriend was prowling the kitchen for food and came upon peppers, I suggested stuffed peppers and proceeded ...
- Peppers, I like red ones, but try to use ones that stand up stably on their own. - Rice, I used uncle Bens Mediterranean mix because it ...
Using a short sharp knife cut a hole in the top around the stalk, make it relatively large for easier filling later, also the bigger the cap the ...
Chop the onions up good and small. I threw the onions to fry up a little in a pan while the rice was being zapped, you can skip ...
I added a chopped tomato and the other third of the onions to the pan, chucked the rice in and gave it a really quick stir on the ...
Put the mix in to the pepper, don't compress it in yet, just fill the pepper almost all the way up, leave a half inch yet.
Cut a big thick chunk of cheese, it needs to be thick, stick it straight in to the middle of the filling and right down in to the ...
I threw them in the oven on a baking tray at 200C for I think twenty minutes, I paid no attention to be honest. This was a little ...
Instead of spooning it out of the pepper I cut mine in two, partly to demonstrate the cheese effect and partly because I like to cut the pepper ...
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