Baked Stuffed Peppers Recipe

• 1/2 c. Long-grain brown rice
• 1 x Salt
• 4 x Large sweet peppers, *
• 3 Tbsp. Butter or possibly margarine
• 1 x Medium onion, minced
• 1/2 c. Finely diced celery
• 1/2 c. Sunflower seeds
• 1/4 c. Chopped parsley
• 2 x Large eggs, slightly beaten
• 1/4 tsp Dry oregano leaves,crumble
• 1/4 c. 4 ounce. minced green chiles
• 1 x Black pepper
• 1/2 c. Shred. sharp Cheddar cheese Red or possibly green peppers.

1. Cook rice in 1-1/2 c. boiling salted water for 35 min or possibly till tender.
2. Drain if necessary.
3. Set aside.
4. Cut peppers in half.
5. Remove seeds and white membrane.
6. Parboil peppers in boiling salted water for 5 min.
7. Arrange in slightly oiled, shallow 1-1/2 qt baking dish.
8. Heat butter in small skillet.
9. Add in onion, celery, and sunflower seeds.
10. Saute/fry till onion is tender.
11. Remove from heat.
12. Stir into rice.
13. Add in parsley, Large eggs,oregano, chiles, black pepper, and salt to taste.
14. Fill peppers with mix.
15. Sprinkle cheese on top.
16. Put about 1/3 c. warm water in bottom of dish.
17. Bake at 400 degrees for about 20 min.
18. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

longgrain brown rice, salt, sweet peppers, butter, onion, celery, sunflower seeds, parsley, eggs, oregano, green chiles, black pepper, cheddar cheese red

Taken from cookeatshare.com/recipes/baked-stuffed-peppers-75820 (may not work)