Baked Stuffed Peppers
 
1/2 cup  long-grain brown rice
1   single salt
4   single large sweet peppers, *
3 Tbsp  butter or margarine
1   single medium onion, chopped
1/2 cup  finely diced celery
1/2 cup  sunflower seeds
1/4 cup  minced parsley
2   each eggs, slightly beaten
1/4 tsp  dried oregano leaves,crumble
1/4 cup  4 oz. chopped green chiles
1   single black pepper
1/2 cup  shred. sharp cheddar cheese
 
* red or green peppers. 
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). 
from: my great recipes 
 
yield: 4 servings 
 
 
 
-- 
(ID: 2112) Mirror: rec.food.recipes: Tue, Jul 5, 2005


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