Baked Stuffed Peppers

1/2 cup long-grain brown rice
1 single salt
4 single large sweet peppers, *
3 tablespoon butter or margarine
1 single medium onion, chopped
1/2 cup finely diced celery
1/2 cup sunflower seeds
1/4 cup minced parsley
2 each eggs, slightly beaten
1/4 teaspoon dried oregano leaves,crumble
1/4 cup 4 oz. chopped green chiles
1 single black pepper
1/2 cup shred. sharp cheddar cheese

* Red or green peppers.
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 for about 20 minutes.
Good served with: Stewed tomatoes and corn bread (bake corn bread
along with peppers).
From: My Great Recipes

Yield: 4 servings



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