Craig Claiborne

Rice-Stuffed Green Peppers

Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 large green peppers
  • ¼ cup finely chopped onion
  • 2 tablespoons

Method

  1. Preheat oven to moderate (350°F.).

  2. Hollow out the peppers and remove the seeds. Place the peppers in a colander or sieve and lower into a large pan of boiling water. Leave them in the water for about five minutes. Drain.