Baked Stuffed Peppers

Recipe Ingredients

1/2 cup	80g / 2.8oz	Long-grain brown rice
1/4 cup	23g / 0.8oz	Minced parsley
		Salt
2		Eggs - slightly beaten
1		Sweet peppers
1/4 teaspoon	1.3ml	Dried oregano leaves - crumble
3 tablespoons	45ml	Butter or margarine
4		Chopped green chiles
1		Onion - chopped (medium)
		Black pepper
1/2 cup	55g / 1.9oz	Finely diced celery
1/2 cup	73g / 2.6oz	Shred. Sharp cheddar cheese
1/2 cup	55g / 1.9oz	Sunflower 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).

Source:
The California Pistachio Commission

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