Cheesy Stuffed Peppers

6 stuffed peppers SERVINGS

These brown rice, ricotta and mushroom stuffed peppers would be a flavourful side to a simple roasted chicken.

Ingredients

250 ml or 1 cup All-Bran Original* cereal
6 large green sweet peppers
15 ml or 1 tbsp soft margarine
125 ml or 1/2 cup chopped celery
250 ml or 1 cup sliced mushrooms
500 ml or 2 cups cooked brown rice
250 ml or 1 cup salsa
250 ml or 1 cup ricotta cheese
90 ml or 6 tbsp shredded cheddar or monterey jack cheese

Directions

1. 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.

2. 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.

3. Fill peppers with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese.

Bake at 180°C (350°F) for about 30 minutes or until thoroughly heated. Serve hot.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.