Contributed by Recipe adapted from “Just Great Recipes” at www.justgreatrecipes.com

Ingredients

1/2 C long-grain Brown rice
1 tsp Salt
4 large sweet Red peppers
3 Tbsp Oil
1 medium Onion, chopped
1/2 C finely diced Celeriac
1/2 C Sunflower seeds
1/4 C 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 C shredded sharp Cheddar cheese

Instructions

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. Heat oil in small skillet. Add onion, celeriac, and sunflower seeds. Sauté 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.

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