STUFFED CHEDAR BELL PEPPERS

Stuffed Chedar Bell Peppers image

Provided by Juliann Esquivel @Juliann

Number Of Ingredients 11

Previous Next

4 large green bell peppers, tops sliced off and seeds & veins removed. slice tops off leaving them intact with the little stem left on if possible. they should look like little hats.
8 slice(s) tosated day old white bread cut in cubes
1 large vidalia onion diced fine
2 cup(s) cubed chedar cheese
1 teaspoon(s) garlic powder
1/2 teaspoon(s) ground black pepper
1 teaspoon(s) salt
1/2 teaspoon(s) ground oregano
4 cup(s) vegetable juice such as v8
1/4 cup(s) white table wine
2 teaspoon(s) grated parmesan cheese

Steps:

After slice tops off peppers and removing seeds and veins set aside with the little tops of peppers.
put bread cubes in a bowl with the diced onion, cheese cubes, seasonings, salt, pepper, and oregano. Add 2 cups vegetable juice to the bread mixture and mix by hand. Divide the mixture evenly and fill each pepper sprinkle a little parmesan cheese on top of each pepper. pour a little drizzle (about a tablespoonful of vegetable juice on top of each pepper) cover each pepper with its own little hat. Set the four peppers in a small pot standing upright. Pour the rest of the vegetable juice in the pot around the peppers with the wine. season a little salt pepper and garlic powder over everything. sprinle another teaspoonful of parmesan over everything. Cover and put on low flame for one hour or until done. Do not distrub while cooking Enjoy
You can serve this with a nice crispy salad or as a side to a meat dish. Sometimes if I have lots of peppers I make a whole pot full . I will warm the next day for lunch or for a left over meal. They are better the next day.
Above I have four peppers two green , one red, and one yellow. I have split the red one to show the cheese and bread filling. These peppers are truly delicious. They are falling apart but so good. Enjoy