Baked stuffed peppers


This is fine comfort food made healthier by using brown rice and adding sunflower seeds.


1 c rice (brown long grain rice)
1 t salt
4 bell pepper (red or green, large)
3 T butter (vegetable margarine or oil)
1 onion (chopped)
1 c celery (sliced)
1⁄2 c sunflower seed
1⁄4 c parsley (finely chopped)
2 egg (slightly beaten)
1⁄4 t oregano (dried, crumbled)
1⁄4 c chili pepper (green chili, chopped)
1⁄2 t pepper (black pepper, ground)
1⁄2 c cheese (shredded, sharp mature Cheddar)


  1. Cook rice in 1 1/2 cups boiling salted water for 35 minutes or until slightly tender. Drain if necessary. Set aside.
  2. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1½ quart baking dish.
  3. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, 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.
  4. Bake at 400°F for about 20-25 minutes.


These peppers are good served with stewed tomatoes and corn bread, and the corn bread can be baked along with the peppers.

Substituting butter or margarine with vegetable oil will make this recipe a little bit healthier.

4 servings
Preparation time
Cooking time
Total time
45 minutes