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Pepper, Rice and Cheese Casserole

4 lg Red, yellow or green bell peppers
1 lg Onion, chopped
2 Cloves garlic, minced
1 c Chicken broth
4 c Cooked rice
4 lg Eggs
2 c Part-skim ricotta cheese
3/4 c Grated parmesan cheese

Rinse, stem, seed and slice or chop peppers. In a 5 to 6 quart pan over high heat, combine bell peppers, onion, garlic and 1/4 cup of the chicken broth. Stir often until broth evaporates and browned bits stick to pan. Add 1/4 cup broth and stir to scrape bits free.

Stir rice into vegetables. Spread mixture level in a deep 3 quart casserole about 8" wide.

In a bowl, beat to blend remaining broth, eggs, ricotta, and 1/2 of the parmesan. Spread over vegetable mixture. Sprinkle with remaining parmesan. Bake at 375 degrees F until the cheese mixture is golded brown on top, about 45 minutes.

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