Amy’s Kitchen, Organic Foods

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Side Dish

  1. 1. Stuffed Bell Peppers

Stuffed Bell Peppers

Serves 6

3 bell peppers sliced in half (through the stem), stemmed & seeded
1 Cup Amy’s Chunky Tomato Bisque
1 cup corn kernels (frozen, canned or fresh)
1.5 cups cooked rice (option: when cooking the rice, cook ½ rice with ½ amaranth. A tasty grainwith the same cooking time as rice)
1/2 cup Fontina or Jack cheese, grated
2 cups boiling water

1 glass or ceramic baking dish 9x13


    Preheat oven to 350 degrees.
    Mix soup, corn and rice together in a small bowl.
    Place 1/6 of the mixture in each pepper half
    Top each pepper with ¼ cheese
    Place peppers in baking dish
    Pour enough boiling water in baking dish to cover ½ inch of the bottom of the peppers.
    Bake peppers in the oven for 20-25 minutes.

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