Smoky Stuffed Bell Peppers |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Vegetarian Times, September 2007 Ingredients:
2 tablespoons olive oil |
2 stalks celery, minced (1/2 cup) |
1 medium onion, minced (1 cup) |
2 tablespoons poultry seasoning |
1 garlic clove, minced (1 tsp) |
1 chipotle chile in adobo, drained and minced |
2 cups cooked brown rice or 2 cups brown and wild rice mix |
1/2 cup golden raisin |
1/2 cup low sodium vegetable broth |
5 ounces smoked gouda cheese, grated |
3 red bell peppers, halved lengthwise |
Directions:
1. Preheat oven to 400°F.
2. Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic. Saute 7 minutes, or until soft. Season with salt and pepper.
3. Stir in chipotle pepper, and saute 2 minutes. Add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly. Set aside.
4. Divide cheese among pepper halves, then top with rice mixture. Place peppers in 9x12 casserole dish. Add water until it comes 1/2 inch up sides of peppers. Bake 30 minutes, or until peppers are soft and filling is hot.
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