Cheddar and Pumpkin-stuffed Peppers

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 8 choice of bell peppers
 * 1 cup (250 ml) grated sharp cheddar cheese
 * 1 lb (500 g) ground veal
 * 1½ 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

Directions

 * 1) Preheat oven to 375°F (190°C).
 * 2) Slice top off of each bell pepper.
 * 3) Trim peppers and set aside.
 * 4) In large bowl, combine sharp cheddar cheese with remaining ingredients, except broth.
 * 5) Season to taste with salt and pepper.
 * 6) Mix well.
 * 7) Stuff each pepper with meat mixture.
 * 8) Place stuffed peppers in baking dish and pour in broth to come ½-inch (1 cm) up side.
 * 9) Bake for 35 minutes or until meat is well done.
 * 10) Remove from oven and let stand for 5 minutes.
 * 11) Serve 1 to 2 stuffed peppers per person.
 * 12) Serve with steamed broccoli and cucumber salad with creamy fennel dressing.