Great Great Aunt Jessie's 1940's Welsh Rabbit Peppers
Ready In: 45 mins
Serves: 6-12
Ingredients
- 6 whole bell peppers
- 1 lb american cheddar cheese
- 2 pimientos (or more)
- 1 cup soft breadcrumbs
- 1 pinch dry mustard
- salt and pepper
- 1 cup whole milk or 1 cup light cream
Directions
- Shred cheese with the pimientos and add the bread cumbs, seasoning and milk (or cream), blending well.
- Cut the tops off the peppers and remove the seeds and membranes.
- Drop the shells into boiling water and cook two or three minutes or until the peppers have lost their crisp texture.
- Drain.
- Fill with cheese mixture and place in a shallow pan.
- Add enough water to the pan to cover the bottom.
- Bake in a 350 degree oven for about 30 minutes, or until the mixture has set.
- Don't fill the pepper cases too full since the filling swells with cooking.
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