Baked Stuffed Peppers Recipe
Ingredients:
- 1/2 c Long-grain brown rice
- 1 x Salt
- 4 x Large sweet peppers, *
- 3 tb Butter or margarine
- 1 x Medium onion, chopped
- 1/2 c Finely diced celery
- 1/2 c Sunflower seeds
- 1/4 c Minced parsley
- 2 ea Eggs, slightly beaten
- 1/4 ts Dried oregano leaves,crumble
- 1/4 c 4 oz. chopped green chiles
- 1 x Black pepper
- 1/2 c Shred. sharp Cheddar cheese
Directions:
- * Red or green peppers.
- Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
- tender. Drain if necessary. Set aside.
- 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.
- Melt butter in small skillet. Add onion, celery, and sunflower seeds.
- Saute until onion is tender.
- 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.
- Bake at 400 degrees for about 20 minutes.
- Good served with: Stewed tomatoes and corn bread (bake corn bread along
- with peppers).