Chili Stuffed Bell Peppers recipe this will work for your leftover chili Matt

[Guest guest]

I usually make these with red bell peppers since I like them just a little more

than the green ones. This recipe is from " The Vegetarian Chili Cookbook " by

Robin Robertson.

 

" Chili Stuffed Bell Peppers "

 

4 large bell peppers

2 1/2 cups leftover prepared chili

1 1/2 cups cooked rice

1 cup grated Jack cheese or soy cheese

1 cup tomato juice

1 tblspn. cider vinegar

1 tblspn. light brown sugar

1 tsp. chili powder

 

 

Preheat oven to 350 degrees. Cut tops off peppers and remove seeds and

membranes. Parboil the peppers in boiling water for 5 mins. Drain and set

aside.

I medium bowl combine chili and rice and mix well. Fill the peppers with

mixture and place peppers upright in a baking dish. Sprinkle peppers with

grated cheese and set aside. In a small bowl combine tomato juice, vinegar,

brown sugar and chili powder and mix. Pour the juice mixture into the bottom of

the baking dishes around bottoms of the peppers. Bake for 30 minutes.

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

 

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[Guest guest]

thanks Donna, this sounds great!

Did ya know that the red pepper are higher in vitamin C than the green ones?

 

hugs,

Chanda

all this talk is getting me hungry again folks. Quitting smoking and reading

recipes do not make for a slim me.

-

purplepassion

GROUP

Wednesday, October 19, 2005 10:31 AM

" Chili Stuffed Bell Peppers " recipe this will work

for your leftover chili Matt

 

 

I usually make these with red bell peppers since I like them just a little

more than the green ones. This recipe is from " The Vegetarian Chili Cookbook "

by Robin Robertson.

 

" Chili Stuffed Bell Peppers "

 

4 large bell peppers

2 1/2 cups leftover prepared chili

1 1/2 cups cooked rice

1 cup grated Jack cheese or soy cheese

1 cup tomato juice

1 tblspn. cider vinegar

1 tblspn. light brown sugar

1 tsp. chili powder

 

 

Preheat oven to 350 degrees. Cut tops off peppers and remove seeds and

membranes. Parboil the peppers in boiling water for 5 mins. Drain and set

aside.

I medium bowl combine chili and rice and mix well. Fill the peppers with

mixture and place peppers upright in a baking dish. Sprinkle peppers with

grated cheese and set aside. In a small bowl combine tomato juice, vinegar,

brown sugar and chili powder and mix. Pour the juice mixture into the bottom of

the baking dishes around bottoms of the peppers. Bake for 30 minutes.

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

Music Unlimited - Access over 1 million songs. Try it free.