I’m still on my mission to try to stick to vegetarian dishes on #MeatlessMonday and since I’d make a double batch of my Vegetarian Black Bean and Butternut Squash Chili a month ago and it was calling my name from the freezer, I decided to use that delicious concoction in a stuffed pepper dish.
Since I defrosted about 3 cups of chili, I used the remaining two cups for a southwestern lasagna and I’ll share that with you next week.
These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.
Ingredients:
- 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
- 1 cup brown or white rice, cooked
- 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
- 1 cup vegetarian chili (could be store-bought_
Directions:
- Preheat oven to 350 degrees.
- Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
- Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
- In a large bowl, combine the rice, the cup of cheese and the chili.
- Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.
Serve with a side salad. Yields 2 servings.
- • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
- • 1 cup brown or white rice, cooked
- • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
- • 1 cup vegetarian chili (could be store-bought)
- 1. Preheat oven to 350 degrees.
- 2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
- 3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
- 4. In a large bowl, combine the rice, the cup of cheese and the chili.
- 5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.
- Serves 2.
Veronique
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