Baked Stuffed Peppers
Baked Stuffed Peppers is a gluten free and lacto ovo vegetarian main course.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 Black pepper
- 1/2 cup Long-grain brown rice
- 2 tablespoons butter
- 1/4 cup celery, finely diced
- 2 Eggs, slightly beaten
- 1/4 cup (4 oz) chopped green chiles
- 1 onion, chopped
- 1/4 teaspoon Dried oregano leaves,crumble
- 1/4 cup Minced parsley
- 4 Large sweet peppers
- Red or green peppers
- Salt
- 1/2 cup Shredded sharp Cheddar cheese
- 1/2 cup Sunflower seeds
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.
- 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.
