Sunflower seeds replace the meat in this interesting twist on a classic. Other highlights include brown rice, chilies and Cheddar cheese.
INGREDIENTS:
1/2 cup long-grain brown rice
Salt
4 large sweet red peppers, halved, seeded
3 TBS. butter or margarine
1 medium onion
1/2 cup finely diced celery
1/2 cup sunflower seeds
1/4 cup minced parsley
2 eggs, slightly beaten
1/4 tsp dried oregano leaves, crumbled
1 can (4 oz.) chopped green chilles
Black pepper
1/2 cup shredded sharp cheddar cheese
Recipe may be halved or doubled. For 2 servings, bake in a 1- quart baking dish. For 8 servings, bake in a 2- quart baking dish for 25 minutes.
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Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.
Parboil peppers on boiling salted water for 5 minutes. Arrange in a lightly oiled, shallow 1-1/2 quart baking dish.
In a small skillet, melt margarine. Add onion, celery and sunflower seeds. Saute until onion is tender.
Remove from heat. Stir into rice. Add parsely, eggs, oregano, chilles, black pepper and salt to taste.
Fill peppers with rice mixture. Sprinkle cheese on top.
Put about 1/3 cup hot water in bottom of baking dish. Bake peppers at 400 degreesF for about 20 minutes.
Good served with: Stewed or broiled parmesan tomatoes and corn bread.
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