Recipe(tried): Baked Stuffed Peppers (using brown rice and sunflower seeds, no meat)

BAKED STUFFED PEPPERS

1/2 cup long-grain brown rice, uncooked
1 1/2 cups boiling water
Salt
4 large red or green bell 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 fresh parsley
2 eggs, slightly beaten
1/4 cup (4 oz.) chopped green chiles
1/4 teaspoon crumbled dried oregano leaves
Ground black pepper
1/2 cup shredded sharp cheddar cheese

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. Set aside.

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, black pepper, chiles 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.

SERVING SUGGESTION:
Good served with stewed tomatoes and corn bread (bake corn bread along with peppers).

Makes 4 servings