---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Stuffed Peppers
 Categories: Vegetarian, Mexican
      Yield: 4 Servings
 
    1/2 c  Long-grain brown rice
      1    Salt
      4 lg Sweet peppers; red or green
      3 tb Butter
      1 md Onion; chopped
    1/2 c  Celery; finely diced
    1/2 c  Sunflower seeds
    1/4 c  Parsley; minced
      2    Eggs; slightly beaten
    1/4 ts Dried oregano leaves; crumble
    1/4 c  Chopped green chiles
           Black pepper
    1/2 c  Sharp Cheddar cheese;
           - shredded
 
  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 qt 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 F for about 20 minutes.

  Good served with: Stewed tomatoes and corn bread (bake corn bread
  along with peppers).

  Recipe FROM: My Great Recipes
 
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