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Vegetarian Baked Stuffed Peppers

1/2 cup long-grain brown rice
1 tsp. salt
4 large red sweet peppers
3 tbsp. butter or margarine
1 medium onion, chopped
1/2 cup finely diced celery
1/2 cup sunflower seeds
1/4 cup minced parsley
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 tsp. dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 tsp. black pepper
1/2 cup shredded sharp cheddar cheese

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or
until tender. Drain if necessary. Set aside. Cut peppers in half.
Remove seeds and white membrane. Parboil peppers in boiling salted
water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2
quart baking dish. 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, jalapeno pepper,
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. Bake at 400 F for about 20 minutes. Good served with: stewed
tomatoes and corn bread.


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