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Cheddar-Rice Pepper Cups

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Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cut peppers in half lengthwise; discard seeds and membranes.
  2. Cook in boiling salted water for 5 minutes; drain. Arrange cut side up in 12x8x2-inch baking dish; sprinkle with salt.
  3. Cook tofu, vegetables and garlic in butter in large skillet until vegetables are tender crisp.
  4. Toss with rice, 1 cup Cheese, 1 teaspoon salt and pepper.
  5. Fill each pepper half with 2/3 cup mixture. Bake, covered, at 350 degrees 25 minutes.
  6. Sprinkle remaining 1/2 cup Cheese over cups. Bake 5 minutes, or until Cheese is melted.

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