Baked Stuffed Peppers Recipe

Name: Baked Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown rice long-grain; 1 x salt; 4 each green bell peppers large, or red; 3 tablespoons canola oil or margarine, butter; 1 medium onions chopped; 1/2 cup celery finely diced; 1/2 cup sunflower seeds; 1/4 cup parsley leaves minced; 2 large eggs slightly beaten; 1/4 teaspoon oregano dried, crumbled; 1/4 cup green chili peppers chopped; 1 x black pepper; 1/2 cup cheddar cheese, very old, sharp shredded

Servings: persons

1/2 cup brown rice long-grain
1 x salt
4 each green bell peppers large, or red
3 tablespoons canola oil or margarine, butter
1 medium onions chopped
1/2 cup celery finely diced
1/2 cup sunflower seeds
1/4 cup parsley leaves minced
2 large eggs slightly beaten
1/4 teaspoon oregano dried, crumbled
1/4 cup green chili peppers chopped
1 x black pepper
1/2 cup cheddar cheese, very old, sharp shredded

1
Cook rice in 1 1/2 cups boiling salted water for 35 minutes or until tender.
2
Drain if necessary.
3
Set aside.
4
Cut peppers in half.
5
Remove seeds and white membrane.
6
Parboil peppers in boiling salted water for 5 minutes.
7
Arrange in slightly oiled, shallow 1 1/2 quart baking dish.
8
Heat up oil in small skillet.
9
Add onion, celery, and sunflower seeds.
10
Saute until onion is tender.
11
Remove from heat.
12
Stir into rice.
13
Add parsley, eggs, oregano, chiles, black pepper, and salt to taste.
14
Fill peppers with mixture.
15
Sprinkle cheese on top.
16
Put about 13 cup hot water in bottom of dish.
17
Bake at 400F (200C) for about 20 minutes.
18
Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup brown rice long-grain, 1 x salt, 4 each green bell peppers large, or red, 3 tablespoons canola oil or margarine, butter, and more.

Yes, Baked Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Peppers

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