Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.19 Kcal (1228 kJ) | ||
| Calories from fat | 184.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.49g | 32% | |
|---|---|---|---|
| Cholesterol | 119.82mg | 40% | |
| Sodium | 254.63mg | 11% | |
| Potassium | 1294.18mg | 28% | |
| Total Carbs | 17.78g | 6% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 7.48g | 30% | |
| Protein | 15.45g | 31% | |
| Vitamin C | 298.8mg | 498% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 13.6mg | 75% | |
| Calcium | 418.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 83.99 Kcal (352 kJ) | ||
| Calories from fat | 52.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 32% | |
|---|---|---|---|
| Cholesterol | 34.33mg | 40% | |
| Sodium | 72.95mg | 11% | |
| Potassium | 370.74mg | 28% | |
| Total Carbs | 5.09g | 6% | |
| Sugars | 1.09g | 15% | |
| Dietary Fiber | 2.14g | 30% | |
| Protein | 4.43g | 31% | |
| Vitamin C | 85.6mg | 498% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3.9mg | 75% | |
| Calcium | 119.9mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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