Baked Stuffed Peppers
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup Long-grain brown rice
1 Salt
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 Black pepper
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.

About


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