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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%
detailed view... how is this calculated?

Vegetarian Baked Stuffed Red Bell Peppers

Recipe #719 | 20 min | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Strawberry Girl
Sep 6, 1999

Good served with: stewed tomatoes and corn bread.

SERVES 4 (change servings and units)

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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Course > Main Dish
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Oven
Dietary > Vegetarian

Featured Reviews for This Recipe

From: kokeshi doll

On Nov 2, 2009

Made this for my daughter and she loved it. I dissolved a veggie bouillon cube in the rice cooking water for more flavor. Added two cooked diced carrots and some Braggs Aminos. This is a good recipe to mix in leftover cooked vegetables and use up what you have on hand. Almost any vegetable would be good.

0 people found this review helpful

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From: Michelle from Central Time

On Oct 11, 2009

These were good, not too hot. Made enough to stuff six peppers.

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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.

3 people found this review helpful

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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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