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Baked Stuffed Peppers
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Rating: 4.1/5 (48 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 341
% Daily Value**
Total Fat 22g
33%
Saturated Fat 8g
12%
Unsaturated Fat 6g
Cholesterol 163mg
54%
Sodium 244mg
10%
Total Carbohydrate 24g
8%
Dietary Fiber 4g
14%
Sugars 2g
Protein 14g
Vitamin A  20%Vitamin C  24%
Calcium  20%Iron  10%
Potassium  10%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Stuffed Peppers

Recipe Tags: Vegetable Recipes

Date Added: December 17, 2015
Try this meatless Stuffed Pepper recipe for a new change to an old favorite. The brown rice, sunflower seeds and chilies add a great mixture of flavors for a superb taste.

Ingredients:

1/2 cup Long Grain Brown Rice
Salt to taste
4 Bell Peppers sweet
3 teaspoons Butter
1 Onion chopped
1/2 cup Celery Finely diced
1/2 cup Sunflower Seed
1/4 cup Parsley Minced
2 Eggs slightly beaten
1/4 teaspoon Dried Oregano
1/4 cup Chili Pepper chopped
Pepper to taste
1/2 cup Cheddar Cheese Shred. sharp
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Directions:

1. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary.

2. Set aside. Cut peppers in half.

3. Remove seeds and white membrane.

4. Parboil peppers in boiling salted water for 5 minutes.

5. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet.

6. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat.

7. Stir into rice.

8. Add parsley, eggs, oregano, chilies, 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.

9. Bake at 400 degrees for about 20 minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Bell Pepper, Rice, Cheese, Sunflower Seeds, Hot Pepper, Celery, Onion allergies.
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