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4 medium red bell peppers 1/3 c. chopped red bell pepper 1/2 c. chopped onion 4 large mushrooms, sliced 2 Tbsp. dry white wine 2 Tbsp. wheat germ 1 (10 oz.) can whole kernel corn, drained 3/4 c. cooked brown rice 1/2 c. shredded sharp Cheddar cheese 1 tsp. garlic powder 1 1/2 tsp. dried rosemary 1 1/2 tsp. parsley flakes 2 tsp. wheat germ Slice tops from whole red peppers; remove seeds. Sauté chopped red pepper, onion, mushrooms and wine in saucepan until tender. Remove from heat. Add 2 tablespoons wheat germ, corn, rice, cheese, garlic powder, rosemary and parsley; mix well. Spoon vegetable mixture into whole peppers. Place in baking pan. Top each with 1/2 teaspoon wheat germ. Bake at 350 degrees for 30 minutes. Yields 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |