Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 869.89 Kcal (3642 kJ) | ||
| Calories from fat | 640.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.19g | 110% | |
|---|---|---|---|
| Cholesterol | 295.74mg | 99% | |
| Sodium | 282.66mg | 12% | |
| Potassium | 599.04mg | 13% | |
| Total Carbs | 21.87g | 7% | |
| Sugars | 11.94g | 48% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 17.91g | 36% | |
| Vitamin C | 220.2mg | 367% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 1.4mg | 8% | |
| Calcium | 293.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 212.19 Kcal (888 kJ) | ||
| Calories from fat | 156.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.37g | 110% | |
|---|---|---|---|
| Cholesterol | 72.14mg | 99% | |
| Sodium | 68.95mg | 12% | |
| Potassium | 146.12mg | 13% | |
| Total Carbs | 5.33g | 7% | |
| Sugars | 2.91g | 48% | |
| Dietary Fiber | 1.36g | 22% | |
| Protein | 4.37g | 36% | |
| Vitamin C | 53.7mg | 367% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 0.3mg | 8% | |
| Calcium | 71.6mg | 29% | |
* 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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