Stuffed Pepper

(Makes 4 Servings)


  • 1 can (4 oz.) Geisha┬« Mushrooms, drained
  • 1 can (8 oz.) Geisha┬« Water Chestnuts Sliced, drained
  • 4 large greenpeppers
  • 1/4 cup cooked rice
  • 1/4 cup minced fresh parsley
  • 1/4 cup grated Swiss cheese
  • 2 Tbsp.olive oil
  • Salt and pepper to taste


  1. Cut a slice from the bottom of each oven so it sits flat. Scoop out the center of the pepper. Chopped Water Chestnuts and Mushrooms and combine the rest of the ingredients in a bowl. Stuff the peppers with the ingredients. Bake at 350 degrees F for 45 minutes.