Armenian Stuffed Peppers Recipe

To partially cook rice, bring rice and water to a boil, reduce heat to a simmer, cover, and cook for 10 minutes. Drain and cool. Combine with rest of ingredients and mix well. Cut off the top of the bell peppers and remove the seeds and center. Fill with stuffing mixture. Place in a baking pan with a little water on the bottom of the pan. Bake at 350 until the peppers are tender and the stuffing cooked through This filling can also be used to stuff an assortment of vegetables. It fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.