Ingredients
1/2 cup long-grain brown rice
Salt
4 large red or green sweet peppers
3 Tbsp butter or margarine
1 medium onion, chopped
1/2 cup finely diced celery
1/2 cup sunflower seeds
1/4 cup minced parsley
2 eggs, slightly beaten
1/4 tsp dried oregano leaves, crumbled
1/4 cup (4 ounces) chopped green chiles
Black pepper
1/2 cup shredded sharp Cheddar cheese
Instructions
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 F. for about 20 minutes.
Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
Yield: 4 servings
Credits
Recipe from: Author unknown
Glossary | Articles by date | Articles by topic
New posts to the Home Cooking forums:
Like this page? Share it with a friend
| Important product disclaimer information about this About site. |
