Recipe: Chile and Roasted Red Pepper Pie

CHILE AND ROASTED RED PEPPER PIE

2 large red bell peppers
1 tablespoon olive oil
2 teaspoons ground cumin
1 clove garlic, minced
1 (7 oz.) can whole roasted green chiles, drained
1 cup cooked rice
2 tablespoons minced onion
1/8 teaspoon cayenne
4 eggs, lightly beaten
1 cup shredded hot pepper Jack cheese
1 teaspoon salt

Preheat broiler. Set peppers on a baking sheet. Broil as close to heat as possible, turning, until skins blister evenly, 6 to 8 minutes. Transfer peppers to a bag and seal. Let steam 10 minutes. When cool enough to handle, peel and seed peppers under running water. Dice half a pepper and set aside. Cut remaining peppers into 1/2-inch strips.

In a medium bowl, mix pepper strips with olive oil, 1 teaspoon cumin, and minced garlic. Set aside.

Cut whole green chiles in half to flatten. Rinse under running water and drain on paper towels.

Line bottom and sides of a 9-inch pie plate with green chiles. Set aside.

In a medium bowl, combine rice, onion, cayenne, eggs, Jack cheese, salt, remaining cumin, and diced pepper. Fill pie plate with rice mixture. Set marinated red pepper strips in lattice pattern over the top.

Bake until pie is firm, 25 to 30 minutes.

Makes 4 servings
Source: 365 Ways to Cook Vegetarian by Kitty Morse