Prep Time
15 min
Cook Time
10 min
Yields
6 servings
Courtesy of Kellogg’s® All-Bran®
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ingredients
6
large green sweet peppers
1
Tbsp (15 ml) soft margarine
½
cup (125 ml) chopped celery
1
cup (250 ml) sliced mushrooms
1
cup (250 ml) All-Bran Original* cereal
2
cup (500 ml) cooked brown rice
1
cup (250 ml) salsa
1
cup (250 ml) ricotta cheese
6
Tbsp (90 ml) shredded cheddar or monterey jack cheese
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directions
Step 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.
Step 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.
Step 3
Fill peppers with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese.
Step 4
Bake at 180ºC (350ºF) for about 30 minutes or until thoroughly heated. Serve hot.