| Make a full recipe of Rose's Spanish Rice. |
Preheat the oven to 350 degees, and prepare 8 large green or red peppers:
Keep the peppers whole. Cut around the stem and remove the core, seeds and all.
Clean them well under running cold water.
When the Spanish Rice is ready fill each pepper with as much of the rice mixture as
possible, packing well.
Arrange all 8 stuffed peppers (hole down) on a baking sheet, and bake them at 350
degrees uncovered for 45 minutes to an hour, or until the peppers look tender and
cooked through, but don't allow them to burn.
They can be served right away or cooled and reheated later. Mmm ...
Keep the peppers whole. Cut around the stem and remove the core, seeds and all.
Clean them well under running cold water.
When the Spanish Rice is ready fill each pepper with as much of the rice mixture as
possible, packing well.
Arrange all 8 stuffed peppers (hole down) on a baking sheet, and bake them at 350
degrees uncovered for 45 minutes to an hour, or until the peppers look tender and
cooked through, but don't allow them to burn.
They can be served right away or cooled and reheated later. Mmm ...
| The Main Courses Chef presents ... Stuffed Peppers at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
