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Ingredients

• 1/2 c butter
• 1/2 pound(s) mushrooms, chopped
• 1 c parsley, minced
• 1 c green onion, sliced
• 1 c rice, cooked
• 2/3 c pecans, toasted and chopped
• 1 tsp ground ginger
• 1/4 c chicken broth
• 8 bell peppers (red, green, yellow, orange)

Directions

In a skillet, melt butter; add mushrooms, parsley and green onions. Cook until tender. Add rice, pecans, and ginger; stir to mix. Add chicken broth; cook and stir until liquid is absorbed. Makes 3-1/2 cups stuffing. Wash and clean peppers, cut off tops and carefully scoop out interior. Save the tops intact. Spoon rice stuffing into peppers and replace tops. Arrange in Dutch oven on baker's rack or pizza pan. Cover and bake over medium heat for 35-45 minutes. Peppers are done when slightly soft and rice stuffing is heated through. Best when peppers are left a little crunchy!

Submitted by: Campfire Cafe Cookbook (TM)