Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Long-grain brown rice 1/4 c Minced parsley
1 x Salt 2 ea Eggs, slightly beaten
4 x Large sweet peppers, * 1/4 t Dried oregano leaves,crumble
3 T Butter or margarine 1/4 c 4 oz. chopped green chiles
1 x Medium onion, chopped 1 x Black pepper
1/2 c Finely diced celery 1/2 c Shred. sharp Cheddar cheese
1/2 c Sunflower seeds

* 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

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