Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice & Cheddar)

Heat the oven to 375°F (190°C). Cut the tops off the peppers and remove seeds. Trim the bottoms just a little so they stand up—don’t cut too much.

Melt the butter (and margarine if using) in a skillet. Add onion and celery and cook for about 3–4 minutes, stirring, until slightly softened.

Stir in the rice, salt, black pepper, and dried oregano. Cook for 1–2 minutes so the grains get coated and smell lightly nutty.

Turn off the heat. Mix in sunflower seeds and parsley. Let the mixture cool for a minute, then stir in the beaten egg and cheddar so the egg doesn’t scramble.

Spoon the filling into the peppers. Leave a little space at the top since rice can expand slightly as it cooks. Add the pepper tops back on if you like.

Set peppers in a baking dish and bake for 20 minutes, until the peppers are tender but still hold their shape. Rest 3–5 minutes before serving.