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Baked stuffed peppers

This is fine comfort food made healthier by using brown rice and adding sunflower seeds.

Ingredients

1 cup rice (brown long grain rice)
1 teaspoon salt
4 bell pepper (red or green, large)
3 tablespoons butter (vegetable margarine or oil)
1 onion (chopped)
1 cup celery (sliced)
1⁄2 cup sunflower seed
1⁄4 cup parsley (finely chopped)
2 egg (slightly beaten)
1⁄4 teaspoon oregano (dried, crumbled)
1⁄4 cup chili pepper (green chili, chopped)
1⁄2 teaspoon pepper (black pepper, ground)
1⁄2 cup cheese (shredded, sharp mature Cheddar)

Instructions

  1. Cook rice in 1 1/2 cups boiling salted water for 35 minutes or until slightly tender. Drain if necessary. Set aside.
  2. 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.
  3. 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.
  4. Bake at 400°F for about 20-25 minutes.
Total time
45 minutes
Cooking time 25 minutes
Preparation time 20 minutes
Yield
4 servings

Notes

These peppers are good served with stewed tomatoes and corn bread, and the corn bread can be baked along with the peppers.

Substituting butter or margarine with vegetable oil will make this recipe a little bit healthier.

Source

North American cuisine

moderate, bake
vegetables, meat free, dinner
American food recipes
Food in U.S.A.

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