Recipe - Baked Stuffed Peppers

One half cup Longgrain brown rice
Salt
4 x Large sweet peppers, *
3 tablespoon Butter or margarine
Medium onion, chopped
One half cup Finely minced celery
One half cup Sunflower seeds
One fourth cup Minced parsley
2 Eggs, slightly beaten
One fourth teaspoon Dried oregano leaves,crumble
One fourth cup 4 oz. chopped green chiles
Black pepper
One half cup Shred. sharp Cheddar cheese

* Red or green peppers.
Cook rice in 1One half 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
1One half 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
Posted to MMRecipes Digest V3 #297

Date: Wed, 30 Oct 1996 15:01:04 0800

From: Mark and Lisa Babcock mark_lisa.babcock@sympatico.ca