Recipe: Vegetarian Stuffed Peppers (using rice, corn and cheese)

VEGETARIAN STUFFED PEPPERS

6 to 8 green bell peppers, depending on size
1 tbsp vegetable oil
1/2 cup finely chopped carrots
1/2 cup sliced green onions
1/4 cup finely chopped celery
1 clove garlic, minced
1/2 cup spicy tomato juice (snappy tom or spicy v-8)
3/4 tsp chili powder
1/2 tsp salt
1/8 tsp ground black pepper
1/2 lb Monterey jack cheese, cut into small cubes
2 cups cooked brown or white rice
1 1/2 cups corn (fresh or frozen and thawed)

Cut off tops of peppers. Remove seeds and membranes. Steam or parboil peppers for 5 minutes. Drain.

In small skillet, heat oil over medium heat. Add carrots, onions, celery and garlic and saute until tender-crisp.

Stir in tomato juice, chili powder, salt and pepper. Reduce heat to low. Cover and simmer until vegetables are tender, about 10 minutes.

In large bowl, mix together all ingredients except peppers. Fill peppers with vegetable mixture and place in baking dish.

Bake at 350 degrees F for 20 minutes, or until filling is hot and cheese melts.

Makes 6-8 servings
From: Teresa, AR