 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This is another recipe that if you have to have meat just add some leftover chicken, shrimp, roast beef or pork either way it's good. Ingredients:
1/2 cup long-grain brown rice |
salt |
4 lare red or green bell peppers |
3 tablespoons butter or margarine or olive oil |
1 medium onion, chopped |
1/2 cup finely chopped celery |
1/2 cup sunflower seed nuts |
14 cup minced parsley |
2 eggs, slighty beaten |
1/4 teaspoon dried oregano leaves, crumbled |
1 can (4oz) chopped green chilies |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Cook rice in 1 1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.
2. Meanwhile cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes Arrange in lightly oiled, shallow 1 1/2 quart baking dish.
3. Preheat oven to 400.F
4. Heat butter or oil in small skillet. Add onion, celery and sunflower seed nuts. Saute until onion is tender.
5. Remove from heat. Stir into rice. Add parsley, eggs, oregano, chilies, 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.
6. Bake for about 20 minutes.
|
|