Baked Stuffed Peppers Recipe

Arrange the parboiled peppers in a shallow, lightly oiled 1-1/2 quart baking dish.

Meanwhile, melt the butter in a small skillet. Add the chopped onion, celery, and sunflower seeds to the skillet, and sauté until the onion is tender. Take the skillet off the heat and stir the sautéed mixture into the cooked brown rice.

Stir the parsley, eggs, oregano, chiles, black pepper, and salt (to your liking) into the rice mixture.

Spoon the prepared filling generously into each parboiled pepper half.

Sprinkle the sharp cheddar cheese over the top of the stuffed peppers.

Pour about 1/3 cup of hot water into the bottom of the baking dish.