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| 1/2 Tasse | Long-grain brown rice |
| 4 | Large sweet peppers, * |
| 1 | onion medium, chopped |
| 1/2 Tasse | Sunflower seeds |
| 2 | Eggs slightly beaten |
| 1/4 Tasse | 4 oz. chopped green chiles |
| 1/2 Tasse | Shred. sharp cheddar cheese |
| 1 | salt |
| 3 Teelöffel | butter or margarine |
| 1/2 Tasse | Celery finely diced |
| 1/4 Tasse | parsley minced |
| 1/4 Teelöffel | Dried oregano leaves, crumble |
| 1 | black pepper |
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* Red or green peppers. 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, chiles, 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 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
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