* Red or green peppers.
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. Good served with: Stewed
tomatoes and corn bread (bake corn bread along with peppers). From: My
Great Recipes
Posted to MM-Recipes Digest V3 #297
Date: Wed, 30 Oct 1996 15:01:04 -0800
From: Mark and Lisa Babcock <mark_lisa.babcock@sympatico.ca>
A Message from our Provider:
“Faith without works is empty – and vica versa.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!