CREAM CHEESE STUFFED BELL PEPPERS
Steps:
- 1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain, and set aside.
- 2. In a large skillet, saute pork and onions and garlic for 5 minutes or until pork is browned. Drain off excess fat, season with Italian seasoning, seasoning salt, and pepper. Remove from heat and mix in the cream cheese.
- 3. Cook rice as directed. And mix with the meat and cheese sauce.
- 4. Preheat oven 350 degrees F (175 degrees C). Stuff each pepper with the pork and rice mixture, and place the peppers open side up in a baking dish (9 x 13). Add the Italian cheese to the top of the peppers. Add 1 cup of water to the baking dish.
- 4. Bake for 25 to 35 minutes, until heated though and cheese is melted and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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