Baked Stuffed Peppers

Baked Stuffed Peppers

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Kathryn Louis


This is one of my own personal creations I've made it and it's delicious.


★★★★★ 1 vote


  • 1/2 c
    brown rice, long grain
  • ·
    "just a pinch" of salt
  • 4 large
    bell peppers
  • 3 Tbsp
  • 1
    onion, chopped
  • 1/2 c
    celery, diced
  • 1/2 c
    sunflower seeds
  • 1/4 c
    parsley, minced
  • 2
    eggs, lightly beaten
  • 1/4 tsp
  • 1/4 c
    green chiles, drained, seeded, chopped
  • ·
    "just a pinch" of pepper
  • 1/2 c
    cheddar cheese, shredded

How to Make Baked Stuffed Peppers


  1. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
  2. Drain if necessary.
  3. Set aside.
  4. Cut peppers in half.
  5. Remove seeds and white membrane.
  6. Parboil peppers in boiling salted water for 5 minutes.
  7. Arrange in slightly oiled, shallow 1 1/2 quart baking dish.
  8. Melt butter in small skillet.
  9. Add onion, celery and sunflower seeds.
  10. Saute until onion is tender. Remove from heat.
  11. Stir into rice.
  12. Add parsley, eggs, oregano, chiles, black pepper and salt to taste.
  13. Fill peppers with mixture.
  14. Sprinkle cheese on top.
  15. Put about 1/3 cup hot water in bottom of dish.
  16. Bake at 400 for about 20 minutes.

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About Baked Stuffed Peppers

Other Tag: Quick & Easy

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