Almond-rice Stuffed Peppers


    3 large red or green bell peppers
    2 c. brown rice, cooked
    3/4 c. almonds, sliced
    2 green onions (including tops), thinly sliced
    1 large tomato, peeled, seeded, and chopped
    1/4 c. parsley, chopped
    1 1/2 c. Cheddar cheese, shredded
    2 eggs, lightly beaten
    1/2 tsp. Worcestershire sauce
    1/2 tsp. dry basil
    Garlic salt and pepper to taste


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