Baked Stuffed Peppers

60 minutes Prep: 40 minutes Cook: 20 minutes

338 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	rice, brown	long-grain
1	x	salt
4	each	green bell peppers	large, or red
3	tablespoons	butter	or margarine
1	medium	onion	chopped
1/2	cup	celery	finely diced
1/2	cup	sunflower seeds
1/4	cup	parsley leaves	minced
2	large	eggs	slightly beaten
1/4	teaspoon	oregano leaves	dried, crumbled
1/4	cup	green chili peppers	chopped
1	x	black pepper
1/2	cup	cheddar cheese, very old, sharp	shredded

Directions

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.

Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

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Nutrition Facts

Serving Size 248g

Amount per Serving

Calories 338 56% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 128mg	43%
Sodium 149mg	6%
Total Carbohydrate 31.0g	10%
Dietary Fiber 6.0g	23%
Sugars 5.0g
Protein 11.0g	22%

Vitamin A	24%		Vitamin C	177%
Calcium	7%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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