Cheddar and Pumpkin-stuffed Peppers

Cheddar and Pumpkin Stuffed Peppers

8 choice of bell peppers 1 cup (250 mL) grated sharp Cheddar cheese 1 lb (500 g) ground veal 1 1/2 cups (375 mL) cooked pumpkin pulp 2 tbsp (30 mL) chopped parsley 1 cup (250 mL) cooked brown rice, cooked al dente 4 tbsp (50 mL) white wine 2 tbsp (30 mL) chopped fresh chives 2 eggs, beaten Salt and pepper Vegetable broth

Preheat oven to 375 �F (190 �C).

Slice top off of each bell pepper. Trim peppers and set aside. In large bowl, combine sharp Cheddar cheese with remaining ingredients, except broth. Season to taste with salt and pepper. Mix well.

Stuff each pepper with meat mixture. Place stuffed peppers in baking dish and pour in broth to come 1/2-inch (1 cm) up side. Bake for 35 minutes or until meat is well done.

Remove from oven and let stand for 5 minutes. Serve 1 to 2 stuffed peppers per person. Serve with steamed broccoli and cucumber salad with creamy fennel dressing.

Contributed by:

 * Catsrecipes Y-Group