Baked Stuffed Peppers

Name: Baked Stuffed Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Black Pepper (1 Black pepper); ½ cup Long-Grain Brown Rice (1/2 cup Long-grain brown rice); 2 tbsp Butter (2 tablespoons butter); ¼ cup Celery (1/4 cup celery, finely diced); 2 pieces Egg (2 Eggs, slightly beaten); 4 oz Chives (1/4 cup (4 oz) chopped green chiles); 1 piece Yellow Onion (1 onion, chopped); ¼ tsp Dried Oregano (1/4 teaspoon Dried oregano leaves,crumble); ¼ cup Parsley (1/4 cup Minced parsley); 4 pieces Peppers (4 Large sweet peppers); 0 pieces Bell Pepper (Red or green peppers); 0 pieces Table Salt (Salt); ½ cup Sharp Cheddar Cheese (1/2 cup Shredded sharp Cheddar cheese); ½ cup Sunflower Seeds (1/2 cup Sunflower seeds)

80 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

1Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
2Drain if necessary. Set aside.
3Cut peppers in half.
4Remove 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.
5Add onion, celery, and sunflower seeds.
6Saute until onion is tender.
7Remove from heat. Stir into rice.
8Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture.
9Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish.
10Bake at 400 degrees for about 20 minutes.