379 kcalBaked Stuffed Peppers
60 min serves 4
VegetarianGluten-Free
14gprotein35gcarbs22gfat
Ingredients
- •1 bell pepper
- •½ cup brown rice
- •2 tablespoons butter
- •¼ cup celery
- •2 eggs
- •4 oz canned green chiles
- •1 onion
- •¼ teaspoon oregano leaves
- •¼ cup parsley
- •5 peppers
- •salt
- •½ cup sharp cheddar cheese
- •½ cup sunflower seeds
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Method
From foodista.com — read the original
- 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°F for about 20 minutes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com