Stuffed Peppers - cooking recipe

Ingredients

1/2 c. butter
1/2 lb. mushrooms, chopped
1 c. parsley, minced
1 c. green onion, sliced
1 c. cooked rice
2/3 c. chopped toasted pecans or almonds
1 tsp. ground ginger
1/4 c. chicken broth
salt
8 medium sweet peppers

Preparation

In skillet melt butter; add mushrooms, parsley and onions. Cook until tender.
Add rice, pecans and ginger, stirring to mix. Add chicken broth; cook and stir until liquid is absorbed.
Wash and clean peppers. Cut off tops and carefully scoop out interior. Blanch peppers in boiling salted water 3 to 5 minutes.
Remove from water and cool under running water.
Turn upside down to drain.
Spoon stuffing into peppers and replace tops. Arrange them in a baking dish and cover with aluminum foil.
Bake at 350 degrees for 35 to 45 minutes.