Baked Stuffed Peppers
Yield
4 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown rice
long-grain |
|
| 1 | x |
salt
|
*
|
| 4 | each |
green bell peppers
large, or red |
|
| 3 | tablespoons |
canola oil
or margarine, butter |
|
| 1 | medium |
onions
chopped |
|
| ½ | cup |
celery
finely diced |
|
| ½ | cup |
sunflower seeds
|
|
| ¼ | cup |
parsley leaves
minced |
|
| 2 | large |
eggs
slightly beaten |
|
| ¼ | teaspoon |
oregano
dried, crumbled |
|
| ¼ | cup |
green chili peppers
chopped |
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown rice
long-grain |
|
| 1 | x |
salt
|
*
|
| 4 | each |
green bell peppers
large, or red |
|
| 45 | ml |
canola oil
or margarine, butter |
|
| 1 | medium |
onions
chopped |
|
| 118 | ml |
celery
finely diced |
|
| 118 | ml |
sunflower seeds
|
|
| 59 | ml |
parsley leaves
minced |
|
| 2 | large |
eggs
slightly beaten |
|
| 1.3 | ml |
oregano
dried, crumbled |
|
| 59 | ml |
green chili peppers
chopped |
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Cook rice in 1½ 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 1½ quart baking dish .
Heat up oil in small skillet.
Add onion, celery, and sunflower seeds.
Sauté 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 ⅓ cup hot water in bottom of dish.
Bake at 400℉ (200℃) for about 20 minutes.
Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
