Recipe: Baked Stuffed Peppers (My Great Recipes)

BAKED STUFFED PEPPERS

1/2 cup long-grain brown rice
boiling salted water
4 large sweet red or green bell peppers
3 tbsp 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 tsp dried oregano leaves, crumbled
1/4 cup (4 oz.) chopped green chiles
salt and ground black pepper (to taste)
1/2 cup shredded sharp cheddar cheese
1/3 cup hot water

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

Preheat oven to 400 degrees F.

Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water to cover 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 F for about 20 minutes.

Servings: 4
Source: My Great Recipes