Cooking Index - Cooking Recipes & IdeasBaked Stuffed Peppers Recipe - Cooking Index

Baked Stuffed Peppers

Cuisine: Mexican
Courses: Vegetarian
Serves: 4 people

Recipe Ingredients

1/2 cup 80g / 2.8ozLong-grain brown rice
1/4 cup 23g / 0.8ozMinced parsley
2   Eggs - slightly beaten
1   Sweet peppers
1/4 teaspoon 1.3mlDried oregano leaves - crumble
3 tablespoons 45mlButter or margarine
4   Chopped green chiles
1   Onion - chopped (medium)
  Black pepper
1/2 cup 55g / 1.9ozFinely diced celery
1/2 cup 73g / 2.6ozShred. Sharp cheddar cheese
1/2 cup 55g / 1.9ozSunflower seeds

Recipe 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 400for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

The California Pistachio Commission


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