4 Serves
80 Mins
In a pot, bring water and salt to a boil. Add the rice, cover, and simmer for 35 minutes or until tender. Drain any excess liquid if necessary.
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Vitamin E
5 mg / 15 mgVitamin K
148 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
201 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
279 mg / 420 mgPhosphorus
640 mg / 1,250 mgPotassium
1108 mg / 4,700 mgSodium
2269 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
86 µg / 55 µgFiber
11 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
104 gAlcohol
0 g
While the rice cooks, cut the sweet peppers in half and remove the seeds and white membranes. Parboil the pepper halves in boiling salted water for 5 minutes, then drain.
Melt the butter in a skillet over medium heat. Add the onion, celery, and sunflower seeds, sautéing until the onion is tender.
Remove the skillet from the heat and stir the sautéed mixture into the cooked rice. Fold in the parsley, eggs, oregano, chili pepper, black pepper, and salt to taste.
Arrange the parboiled peppers in a shallow baking dish. Fill each pepper generously with the rice mixture and sprinkle the white cheese over the top.
Pour hot water into the bottom of the baking dish and bake at 200°C for 20 minutes until the peppers are tender and the cheese is melted.
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