Baked Custard
The recipe Baked Custard can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian
Baked Stuffed Peppers
Details
- Serving Size: 4
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 11 Points
Cuisine
- lunch
- main course
- main dish
- dinner
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.
Add onion, celery, and sunflower seeds.
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.
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