Vegetarian Baked Stuffed Red Bell Peppers Recipe (Rice Filling)

Heat the oven to 375°F (190°C). Cut the tops off the peppers like little lids, then remove seeds and ribs. Stand them upright in a baking dish.

Melt the butter and margarine in a skillet. Add onion and celery and cook for 3–4 minutes until softened. Stir in the rice for 1–2 minutes, then season with salt, pepper, and oregano. Turn off the heat once the rice looks slightly translucent.

Mix in sunflower seeds and parsley. Let it cool slightly, then stir in the beaten egg and shredded cheddar. Make sure the mixture isn’t hot when the egg goes in.

Spoon the filling into each pepper. Don’t pack it too tightly—leave a little room for the rice to expand. Set the tops back on if you like.

Bake for 20 minutes, until the peppers are tender and the filling is set. Rest for 5 minutes before serving so everything holds together nicely.