Chili-Heated Stuffed Bell Peppers

[Guest guest]

Chili-Heated Stuffed Bell Peppers

 

2 large red bell peppers

1 cup cooked rice

1 small onion, diced

1 clove garlic, minced

4 ounces diced green chilies, drained

2 ounces pimientos, drained and diced

1 cup corn

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/2 teaspoon turmeric

8 ounces tomato sauce

1/2 teaspoon salt

1 tablespoon olive oil

vegetable oil spray

 

Preheat oven to 350 degrees.

Slice each pepper in half lengthwise. Remove seeds, stems and ribs.

Heat olive oil in heavy-bottomed saute pan. Add onions and cook until

tender. Add garlic, corn, rice, green chilies, pimentos, oregano, cumin,

chili powder, salt and tomato sauce. Cook until warmed through.

Spray a baking dish and place pepper shells into it. Stuff the shells with

the rice mixture. Place any extra in the dish surrounding the peppers. Cover

and bake in preheated oven for 30 minutes. Yields 4 servings.