1/2 c Long-grain brown rice
1 x Salt
4 x large sweet red or green peppers,
3 TB Butter or margarine
1 x Medium onion, chopped
1/2 c Finely diced celery
1/2 c Sunflower seeds
1/4 c Minced parsley
2 ea. Eggs, slightly beaten
1/4 tsp Dried oregano leaves, crumble
1/4 c 4 oz. chopped green Chile’s
1 x Black pepper
1/2 c Shred. Sharp Cheddar cheese
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. Sauté until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, Chile’s, 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.
