Baked Stuffed Peppers

1/2 Cup Long-grain brown rice
Salt
4 Large sweet peppers, *
3 Teaspoon Butter or margarine
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
Black pepper
1/2 Cup Shred. sharp Cheddar cheese

* 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). From: My Great
Recipes

Servings: 4
Home Cookin 4.8 Chapter: Vegetables