Rotel Stuffed Peppers. Simmer until rice is tender or about 5 minutes. Add bell peppers to the boiling water and cook for 15 minutes.
Best Stuffed Peppers Moore or Less Cooking
2 tbsp chopped fresh parsley. 2 cups shredded cheddar cheese. While the peppers are parboiling, cook the cup of long grain white rice as per the. Simmer until rice is tender or about 5 minutes. Slice the peppers in half and seed. Web add the oregano, worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Web 1 clove garlic. Web cut the tops off the peppers and clean out the pulp and the seeds. Place them in to a casserole dish that has been prepared with cooking spray, cover with foil and place. Add bell peppers to the boiling water and cook for 15 minutes.
Slice the peppers in half and seed. 2 cups shredded cheddar cheese. Preheat the oven to 350 degrees. Add bell peppers to the boiling water and cook for 15 minutes. Simmer until rice is tender or about 5 minutes. Web add the oregano, worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Place them in to a casserole dish that has been prepared with cooking spray, cover with foil and place. Slice the peppers in half and seed. Web cut the tops off the peppers and clean out the pulp and the seeds. While the peppers are parboiling, cook the cup of long grain white rice as per the. Web 1 clove garlic.
