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 ==
# 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 ½-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.
Category:Cathy's Recipes
Category:Bell pepper Recipes
Category:Cheddar Recipes
Category:Ground veal Recipes
Category:Pumpkin Recipes
Category:Brown rice Recipes
Category:White wine Recipes
Category:Egg Recipes