Baked Stuffed Peppers
Recipe Number: 1220
Contributor: Anonymous
Rating: Recipe Unrated
Rate This Recipe
|
Serves:
4
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
Print
Friendly Version
|
|
| Ingredients: |
1/2 Cup Long-grain brown rice
Salt
4 Large sweet peppers, red or green
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 |
| Cooking
Instructions: |
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. |
| Serving
Suggestions: |
| Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). |
|
|
|
|
