Cheesy Stuffed Peppers with All-Bran Recipe

Cheesy Stuffed Peppers with All-Bran Recipe

  • 6 large green sweet peppers
  • 1 tablespoon butter or margarine
  • 1/2 cup chopped celery
  • 1 cup sliced mushrooms
  • 1 cup Kellogg's All-Bran Original cereal
  • 2 cups cooked brown rice
  • 1 cup salsa
  • 1 cup ricotta cheese
  • 6 tablespoons shredded Cheddar or Monterey Jack cheese
  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.
  2. In large saucepan over medium heat, melt butter. Add celery and mushrooms. Cook, stirring, for 3 minutes. Stir in cereal, rice, salsa and ricotta cheese.
  3. Fill peppers with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese.
  4. Bake at 180 degrees C (350 degrees F) for about 30 minutes or until thoroughly heated. Serve hot.
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