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Ingredientes
- 1/2 c. Long-grain brown rice
- 1 x Salt
- 4 x Large sweet peppers, *
- 3 Tbsp. Butter or possibly margarine
- 1 x Medium onion, minced
- 1/2 c. Finely diced celery
- 1/2 c. Sunflower seeds
- 1/4 c. Chopped parsley
- 2 x Large eggs, slightly beaten
- 1/4 tsp Dry oregano leaves,crumble
- 1/4 c. 4 ounce. minced green chiles
- 1 x Black pepper
- 1/2 c. Shred. sharp Cheddar cheese Red or possibly green peppers.
Direcciones
- Cook rice in 1-1/2 c. boiling salted water for 35 min or possibly till tender. Drain if necessary. Set aside.
- Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 min. Arrange in slightly oiled, shallow 1-1/2 qt baking dish.
- Heat butter in small skillet. Add in onion, celery, and sunflower seeds.
- Saute/fry till onion is tender.
- Remove from heat. Stir into rice. Add in parsley, Large eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mix. Sprinkle cheese on top. Put about 1/3 c. warm water in bottom of dish.
- Bake at 400 degrees for about 20 min.
- Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 148 | 47% |
| Total Fat 17.04g | 21% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 115mg | 5% |
| Potassium 494mg | 14% |
| Total Carbs 34.15g | 9% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.21g | 3% |
| Protein 9.29g | 15% |
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