How to make it

  • Cook rice in 1 1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.
  • Meanwhile cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes Arrange in lightly oiled, shallow 1 1/2 quart baking dish.
  • Preheat oven to 400.F
  • Heat butter or oil in small skillet. Add onion, celery and sunflower seed nuts. Saute until onion is tender.
  • Remove from heat. Stir into rice. 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.
  • Bake for about 20 minutes.

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