Baked Stuffed Peppers

Baked Stuffed Peppers

Baked Stuffed Peppers

45 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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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.

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