Stuffed Carrots - cooking recipe

Ingredients

12 medium carrots, scraped
1/2 c. cooked regular rice
1/2 c. dry breadcrumbs
1/3 c. (1 1/2 oz.) shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. finely chopped onion
1 tsp. finely chopped green pepper
2 Tbsp. butter or margarine, melted
fresh chopped parsley
parsley sprig and carrot curl (garnish)

Preparation

Cut carrots 3-inches from top, reserving smaller end for another use.
Cook carrots in a small amount of water for 20 minutes or until tender, but firm.
Let cool.
Scoop out the center of each carrot.