Baked Stuffed Peppers

Photo: flickr user faeryboots

Ingredients

1/2 cup Long-grain brown rice

1 Salt

4 Large sweet peppers

3 tablespoons Butter or margarine

1 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

1 Black pepper

1/2 cup Shredded sharp Cheddar cheese

Red or green peppers

Preparation

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.