Subject: Vegetarian Baked Stuffed Peppers
From: "Strawberry Girl" <[email-masked]>
Date: Mon, 6 Sep 1999 19:26:58 -0400
Newsgroups: rec.food.recipes

Vegetarian Baked Stuffed Peppers

1/2 cup long-grain rice (preferably brown)
1 tsp. Salt
4 large sweet peppers (preferably red)
3 tbsp. Butter or margarine
1 medium onion, chopped
1/2 cup finely diced celery
1/2 cup sunflower seeds
1/4 cup minced parsley
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 tsp. Dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 tsp. Black pepper
1/2 cup shredded sharp cheddar cheese

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, jalapeno pepper, 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.  (I use the water used to parboil
the peppers.)  Bake at 400  F for about 20 minutes.  Good served with: stewed 
tomatoes and corn bread.

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