Baked Stuffed Peppers

Photo: flickr user faeryboots

About

Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

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Yield:

4.0 servings

Added:

December 10, 2010

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Ingredients

1/2 cup Long-grain brown rice

4 Large sweet peppers

3 tablespoons Butter or margarine

1 Medium onion, chopped

1/2 cup Finely diced celery

1/2 cup Sunflower seeds

1/4 cup Minced parsley

2 Eggs, slightly beaten

1/4 teaspoon Dried oregano leaves,crumble

1/4 cup (4 oz) chopped green chiles

1/2 cup Shredded sharp Cheddar cheese

Red or green peppers

Preparation

1

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.

2

Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish.

3

Melt butter in small skillet. Add onion, celery, and sunflower seeds.

4

Saute until onion is tender.

5

Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish.

6

Bake at 400 degrees for about 20 minutes.

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