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Stuffed Peppers 12

Make Stuffed Peppers 12 at home with Long Grain Brown Rice, Salt, Butter Or Margarine, Celery, and Black Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1
• 3
• 1/2 cup
• 1
• 1/2 cup

Method (preview)

1. 1

   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.

2. 2

   Remove seeds and white membrane.

3. 3

   Parboil peppers in boiling salted water for 5 minutes.

4. 4

   Arrange in slightly oiled, shallow 1-1/2 quart baking dish.

5. 5

   Melt butter in small skillet.

6. 6

   Add onion, celery, and sunflower seeds.

7. 7

   Saute until onion is tender.

8. 8

   Remove from heat.

9. 9

   Stir into rice.

10. 10

    Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste.

11. 11

    Fill peppers with mixture.

12. 12

    Sprinkle cheese on top.

13. 13

    Put about 1/3 cup hot water in bottom of dish.

14. 14

    Bake at 400 F for about 20 minutes.

15. 15

    Good served with: stewed tomatoes and corn bread.