4peppersfairly big and when choosing them make sure they have a good "base" and can "stand up"
2cupsof uncooked rice
1tbspbutterto cook the rice with
250ozto 300 grs cream cheese8 - 10 pack
11/2tbspparsley . I used dried as did not have freshfresh or dried
Salt and pepper to taste
White sauce to cover
2 1/2TbspAll Purpose flour
Salt and pepper
Parmesan cheese to sprinkle
Cook 2 cups of rice with a little the butter. I used my steamer to make the rice, but you can cook it what ever way you like.
While rice is cooking, cut the top of the peppers and clean the inside ( empty them)
Place the cooked rice in a bowl ( all of it) and mix in the cream cheese, the parsley, the garlic powder and the Parmesan cheese. Mix very well. At the end add salt and pepper to taste.
Turn oven on to 350F
Fill the peppers with the rice pressing in so they are well stuffed. Place them on a oven tray and bake for 1 1/2 to 2 hours.
Make a white sauce:
In a small saucepan melt the butter over low heat. Use a wooden spoon. When melted add the flour and blend quick. It will become a creamy consistency in seconds and then start adding milk slowly in steps and stirring constantly at the same time while it thickens and remains smooth.
The consistency will depend on how much milk you add. For this you want it runny enough to " run" on the stuffed peppers but thick enough so it holds shape.
At the end mix the nutmeg and salt and pepper to taste ( do not burn your tongue when testing the sauce!)
After 1 1/2 hours is up, remove the peppers from the oven and pour the white sauce on the peppers, sprinkle with Parmesan cheese and send them back to the oven for about 15 minutes.
You can chose, at the end, to place them for a few minutes under the broil in the oven to add a touch of crunch to the tops ( I did that)