SPICY STUFFED BELLPEPPERS (VEGETARIAN)

By á-9295

Ingredients

• 1 PKG SOYRIZO
• 1/2 C CHOPPED ONION CHOPPED SMALL
• 1 SMALL CAN CHOPPED ORTEGA CHILIS
• 1 CAN ROTELL DICED TOMATOES AND PEPPERS
• 1 T GARLIC
• 1 C FROZEN CORN
• 1 1/2 C RICE
• 1 C GRATED CHEDDAR CHEESE
• 1 T CUMIN
• 1 T CHILI POWDER
• 1 T ONION SALT
• 1 T BLACK PEPPER
• 3 C VEGETABLE BROTH, WINE, WATER OR A COMBINATION
• 3 T OIL
• 6 LARGE BELLPEPPERS

Preparation

Step 1

CLEAN BELLPEPPERS CUTTING OFF TOPS AND SAVING THEM; TAKING OUT SEEDS AND WHITE VEINS. IN BOILING WATER PAR BOIL THE PEPPERS FOR ABOUT FIVE MINUTES. REMOVE AND LET COOL. BROWN RICE ONIONS AND GARLIC IN THE OIL THEN ADD THE SOYRIZO, CHILIS, ROTELL, CORN, AND SPICES AND 3 CUPS OF FLUID. TURN DOWN THE TO MEDIUM AND COVER FOR TWENTY FIVE MINUTES OR UNTIL RICE IS COOKED AND FLUID IS GONE; IF THERE IS STILL FLUID TAKE OFF LID AND COOK OFF EXCESS. ADD HALF THE CHEESE RETAIN THE OTHER HALF FOR THE TOPS. FILL PEPPERS AND PUT ON A PAN TOPPING WITH REMAINING CHEESE. PUT TOPS ON PAN SO THAT THEY CAN COOK WITH THE PEPPERS, NOT ON THE PEPPERS THEY WILL BE USED FOR GARNISH. COOK FOR 30 MINUTES ON 350.