1/2 c. long grain brown rice
Salt
4 lg. sweet red or green peppers
3 tbsp. butter
1 med. onion, chopped
1/2 c. finely diced celery
1/2 c. sunflower seeds
1/4 c. minced parsley
2 eggs, slightly beaten
1/2 tsp. dried oregano leaves, crumbled
1 can (4 oz.) chopped green chilies
Black pepper
1/2 c. shredded sharp cheddar cheese

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 lightly 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, chilies, black pepper and salt to taste.

Fill pepper with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for 20 minutes.