Peppers with Curried Rice

---

From: Jacinda Cheshire

2 TB flour
1 cup milk
2-3 TB butter
1 onion chopped
1/2 cup grated cheddar cheese
1 1/2 cups cooked rice
1 TB parsley
1 tsp curry
1/4 tsp garlic salt
1 cup cashews, chopped
1/3 cup raisins
4 peppers steamed just until soft for stuffing

Preheat oven to 350 degrees. In a small saucepan, cook flour, milk, and butter until thickened. Add onion, grated cheddar cheese, rice, parsley, curry, garlic salt, cashews and raisins. Fill cooked peppers with rice mixture and cook at 350 degrees for 30 minutes.

Looks nice with red, yellow and orange peppers. Can use brown, basmati or white rice. Can adjust amount of nuts or raisins.