Ingredients
- 4 sweet peppers
- 2 eggs
- 1 salt
- 1 onion
- 1 black pepper
- 1/2 sunflower seeds
- 1/2 baking dish
- 120 ml boiling water (salted)
- 65 gr green chiles (chopped)
- 60 gr long brown rice (grain)
- 60 gr shred
- 50 gr celery (finely diced)
- 14 gr butter
- 7 gr parsley (minced)
- 1 gr oregano leaves (dried)
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 one third cup hot water in bottom of dish. Bake at 200ºC or about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
