VEGETARIAN CHILI: Chili-Stuffed Bell Peppers

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* Exported from MasterCook *

 

Chili-Stuffed Bell Peppers

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, p. 115

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 large green bell peppers

2 1/2 cups prepared chili

1 1/2 cups cooked rice

1 cup grated Monterey jack or soy cheese

1 cup tomato juice

1 tablespoon cider vinegar

1 tablespoon light brown sugar

1 teaspoon chili powder

commercial or homemade

(see separate recipes)

 

The zesty filling makes a nice change from traditional stuffed peppers.

 

Preheat the oven to 350F. Cut the tops off the peppers, and remove the

seeds and membranes. Parboil the peppers in boiling water for 5 minutes,

drain, and set aside.

 

In a medium bowl, combine the chili and rice until well mixed. Fill the

pepper cavities with the chili mixture, and place the peppers upright in a

baking dish. Sprinkle the peppers with the grated cheese, and set

aside. In a small bowl, combine the tomato juice, vinegar, brown sugar,

and chili powder until well blended. Pour the juice mixture into the

bottom of the baking pan, and bake for 30 minutes.

 

Serves 4

 

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