This classic recipe is perfect for gatherings, because it's naturally vegetarian and quite delicious!

Ingredients

• 1/2 cup long-grain brown rice
• 3 Tbs butter
• 1/2 cup pignoli (pine nuts)
• 1 stalk celery, diced
• 1 medium onion, chopped
• 2 eggs, slightly beaten
• 1 tsp fresh oregano leaves, crumbled
• 1/4 cup parsley, minced
• 1/4 tsp red pepper flakes
• salt
• black pepper, freshly ground
• 4 large red or green bell peppers
• 1/4 cup sharp provelone cheese, shredded
• 1/4 cup mozarella cheese, shredded

Directions

1. Cook the rice according to the directions and drain.
2. While the rice is cooking, melt the butter in a small frying pan, over a medium heat. Add in pine nuts, celery, and onion. Cook until the onion is just starting to turn gold. Stir into the rice and mix well.
3. Add in eggs, stirring quickly after each addition.
4. Add in the remaining spices and seasonings.
5. Remove from heat and mix in the provelone cheese.
6. Cut the peppers in half lengthwise and remove the seeds.
7. Place open-end-up in a greased baking dish. Spoon mixture into the peppers (do not over fill).
8. Sprinkle the mozarella cheese over the top of the peppers.
9. Add 1/2 cup of hot water to bottom of dish.
10. Bake at 400F for 20 minutes.

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