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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (304g) Recipe makes 4 servings |
||
| Calories 417 | ||
| Calories from Fat 229 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.5g | 39% | |
| Saturated Fat 10.3g | 51% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 7.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 143mg | 47% | |
| Sodium 783mg | 32% | |
| Potassium 655mg | 18% | |
| Total Carbohydrate 36.1g | 12% | |
| Dietary Fiber 6.5g | 25% | |
| Sugars 9.2g | ||
| Protein 14.7g | 29% | |
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Ingredients
- 1/2 cup long-grain rice (preferably brown)
- 1 teaspoon salt
- 4 large sweet peppers (preferably red)
- 3 tablespoons butter or margarine
- 1 medium onion, chopped
- 1/2 cup celery, finely diced
- 1/2 cup sunflower seed
- 1/4 cup parsley, minced
- 2 eggs, slightly beaten (or equivalent egg substitute)
- 1/4 teaspoon dried oregano leaves, crumbled
- 1 jalapeno pepper, chopped
- 1 teaspoon black pepper
- 1/2 cup sharp cheddar cheese, shredded
Directions
1
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.2
Drain if necessary.3
Set aside. Cut peppers in half.4
Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.5
Arrange in slightly oiled, shallow 1-1/2 quart baking dish.6
Melt butter in small skillet. Add onion, celery, and sunflower seeds.7
Saute until onion is tender.8
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.9
Put about 1/3 cup hot water in bottom of dish.10
(I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
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Featured Reviews for This Recipe
From: PilatesGirl
On Jun 8, 2009
I was so excited to make this after reading the reviews. I followed the recipe almost exactly, except that I used brown rice and added a little garlic. My husband and I thought it was very bland. Sorry!
From: Saraghina
On Mar 21, 2009
These were so easy to put together and tasted wonderful! I used monterey jack for the cheese and some leftover sauce from Puerto Rican rice and beans (sofrito, achiote, tomato sauce) for the cooking liquid. Did end up baking at 375 for 35 minutes - just right.
From: dojemi
On Aug 11, 2007
Very tasty recipe Strawberry Girl. I used whole grain brown rice and only 2 peppers because I like them really 'stuffed'. I omitted the sunflower seeds (I thought I had some on hand, but I didn't). I omitted the jalapeno pepper, but I did increase the black pepper to make up for it. My DH enjoyed the leftovers the next day and added some liquid curry on top when he reheated one. I like the idea one reviewer mentioned about using feta cheese. I may try that next time. Thanks for sharing this great recipe.
From: Bergy
On May 21, 2007
Delicious recipe. I added 4 chopped mushrooms and because we like our veggies crisp I did not par boil the peppers. Stuffed them raw, then baked them at 375 for 35 minutes- they were perfect. The peppers would make a lovely presentation on a buffet table. This is a recipe that will be made again & again Thanks for introducing me to it Strawberry Girl
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