STUFFED PEPPERS WITH RICE
6 Medium Green or Red Peppers
2 Cups Brown Rice, Cooked
1 Small Onion
1 Stalk Celery
½ tsp. Basil
½ tsp. Parsley
2 Tbsp. Sunflower Oil
Cook 1 Cup dry rice in 2 Cups boiling water for
40 minutes, covered.
Cut stem end of pepper and remove seeds.
Grate the carrots. Chop the onion and celery.
Sauté the onions and celery in the oil until they
begin to brown.
Preheat oven to 350 degrees.
Add rice, grated carrots and spices to the skillet.
Fill each pepper with rice mixture.
Bake in shallow pan for 45 minutes.
Note: To add a Chinese flavor to the rice,
add 1 Tbsp. sesame seeds and 1 Tbsp. soy sauce to
Variation: You may also substitute tomatoes for the
peppers in this recipe.
Reduce baking time to 30 minutes.