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:

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.

Serve with a side salad. Yields 2 servings.

Vegetarian Chili Stuffed Red Bell Peppers

2017-03-16 11:34:52

Serves 2

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.

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Prep Time

15 min

Total Time

1 hr

Prep Time

15 min

Total Time

1 hr

Ingredients

1. • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
2. • 1 cup brown or white rice, cooked
3. • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
4. • 1 cup vegetarian chili (could be store-bought)

Instructions

1. 1. Preheat oven to 350 degrees.
2. 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. 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. 4. In a large bowl, combine the rice, the cup of cheese and the chili.
5. 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.

Notes

1. Serves 2.

By Veronique Deblois

Food & Wine Chickie Insider https://www.foodandwinechickie.com/

Veronique