Courtesy of Kellogg’s® All-Bran®
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.
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.
Fill peppers with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese.
Bake at 180ºC (350ºF) for about 30 minutes or until thoroughly heated. Serve hot.