1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 cups chopped Swiss cheese
3 eggs, beaten
1 cup chopped Brussels sprouts
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1 teaspoon dried thyme
1 (8 ounce) can garbanzo beans, drained
1/2 cup chopped fresh parsley
4 tablespoons butter
4 roasting cubes beef bouillon, crushed
Corn celery seed
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 stalks celery, chopped
2 cups chopped Swiss cheese
6 cups milk
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch roasting pan.
Saute the green pepper in a small saucepan over medium heat for about 5 minutes, or until pepper is crisp. Set aside.
Place the peppers in a glass dish or bowl. Pour half into the dish, cover and refrigerate for several hours.
Stir the Swiss cheese into the pot with the peppers. Place the parsley in the roasting cube of the beef/cheese mixture. Pour the remaining half into the dish. Place the stuffed peppers in the roasting cube. Add the green bell pepper, onion, green bell pepper and cheese. Pour 4 cups of milk into the pan. Place the roasting cubes in the roasting cube, and sprinkle with butter.
Bake for 60 minutes in