|Baked Stuffed Peppers
4 large Peppers-red and/or green
1/2 cup long-grain brown rice
1 tsp salt
3 T butter
1 medium onion, chopped
1/2 cup finely diced celery
1/2 cup sunflower seed kernels
1/4 cup minced parsley
2 eggs, slightly beaten
1/4 tsp dried oregano leaves, crumbled
1 can (8 oz.) chopped green chiles
black pepper to taste
1/2 cup shredded sharp cheddar cheese (this can be omitted)
Cook rice in 1 1/2 cups boiling salted water for 35 minutes or until tender.
Drain if necessary.
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 kernels.
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 25-30 minutes.
Good served with:
Stewed tomatoes and corn bread.