Baked Stuffed Peppers

• 1/2 c. long-grain brown rice
• salt
• 4 large red or green peppers
• 3 Tbsp. butter or margarine
• 1 medium onion, chopped
• 1/2 c. finely diced celery
• 1/2 c. sunflower seed
• 1/4 c. minced parsley
• 2 eggs, slightly beaten
• 1/4 tsp. dried oregano leaves, crumbled
• 1 can green chilies, chopped
• black pepper
• 1/2 c. shredded sharp Cheddar cheese

1. Preheat oven to 400u0b0.
2. Cook rice in 1 1/3 cups boiling, salted water for 35 minutes or until tender.
3. Drain if necessary.
4. Set aside.
5. Cut peppers in half.
6. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
7. Arrange in a lightly oiled, shallow 1 1/2-quart baking dish.
8. Melt butter in a small skillet.
9. Add onion, celery and sunflower seeds.
10. Saute until onion is tender.
11. Remove from heat.
12. Stir into rice.
13. Add parsley, eggs, oregano, chilies, black pepper and salt to taste.
14. Fill peppers with mixture.
15. Sprinkle cheese on top.
16. Put about 1/3 cup hot water in bottom of pan.
17. Bake at 400u0b0 for about 20 minutes. Great served with stewed tomatoes and cornbread.
18. Serves 4.

longgrain brown rice, salt, red, butter, onion, celery, sunflower seed, parsley, eggs, oregano, green chilies, black pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683861 (may not work)