Friday, September 21, 2007

Baked Stuffed Peppers...Mmmm!

Baked Stuffed Peppers

Yield: 1 servings
1/8 cups Long-grain brown rice
1/16 cups Minced parsley
½ Eggs, slightly beaten
1 lg Sweet peppers, red or green
1/16 teaspoon Dried oregano leaves,crumble
¾ tablespoon margarine
1/16 cups 4 oz. chopped green chiles
¼ md Onion, chopped
Black pepper
1/8 cups Finely diced celery
1/8 cups Shred. sharp Cheddar cheese
1/8 cups Sunflower seeds

Cook rice in 1-½ cups boiling salted water for 35 mins 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 mins. Arrange in slightly oiled, shallow 1-½ 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* for about 20 mins. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).


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