Stuffed Red Peppers
6 red peppers
2 chopped onions
4 cloves minced garlic
4 stalks chopped celery
1/2 cup sunflower seeds
2 cups cooked (brown) rice
1/2 cup fresh parsley
1 tsp cumin
salt and pepper
1 can white kidney beans, drained and rinsed
1 batch chunky pasta sauce
*Hollow out the red peppers and boil for 5 minutes
*Saute onions in butter until very soft. Add garlic, celery, and sunflower seeds and cook for 6-8 minutes.
*Add rice, parsley, salt and pepper, beans, cumin, and parsley and mix well.
*Spoon mixture into peppers and top with cheese.
*Use the pasta sauce to line a casserole dish. Place stuffed peppers into the sauce and cover with more.
*Cover dish with tin foil and bake at 375 for 30-35 minutes. Remove foil and bake until cheese is bubbly.