Great Great Aunt Jessie’s 1940’s Welsh Rabbit Peppers

May 08, 2023May 8, 20230 1

Amaze your taste buds with Great Great Aunt Jessie's 1940's Welsh Rabbit Peppers recipe

by The Chefin Appetizer

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

435

Sugar

Fat

31g

Great Great Aunt Jessie's 1940's Welsh Rabbit Peppers have been a family favorite for generations. They are perfect as an appetizer or as a side dish to any hearty meal. The peppers have a slightly sweet and tangy flavor that pairs exceptionally well with the creamy cheese filling. This recipe is a great way to add a touch of nostalgia to your next dinner party or family meal.

Instructions

1.	Preheat oven to 425°F.
2.	Cut off the tops of the peppers and remove all seeds and membranes.
3.	Combine cheese, pimientos, breadcrumbs, mustard, salt, and pepper in a bowl. Mix until well combined.
4.	Stuff each pepper with the cheese mixture.
5.	Place each stuffed pepper in a baking dish and pour milk over them.
6.	Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

PROS

Great Great Aunt Jessie’s 1940’s Welsh Rabbit Peppers are a throwback to a classic American family recipe.

They are easy to make and have a delicious, cheesy flavor that will please everyone at the dinner table.
The peppers also add a nutritious element to the dish.

CONS

While these stuffed peppers are delicious, they can be high in calories and fat due to the cheese content.
People who are lactose intolerant or have a milk allergy should avoid this recipe.

HEALTH & BENEFITS

Bell peppers are high in Vitamin C, which supports a healthy immune system and aids in wound healing. They are also low in calories and high in fiber, making them an excellent addition to any diet. However, the high cheese content of this recipe means that it should be enjoyed in moderation as part of a balanced diet.

	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