Vegetable Chili Stuffed Peppers

Submitted by Sharon123

"Vegetable chili stuffed peppers, what a nice and neat serving this makes! Great for informal parties and kids like it too! Adapted from an old newspaper clipping."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 medium green bell peppers (or red or yellow)
• 1 tablespoon olive oil
• 3⁄4 cup onion, sliced
• 1⁄2 cup celery, sliced thin
• 3 garlic cloves, sliced
• 1 cup cooked red kidney beans, drained
• 1⁄4 cup chopped olive (optional)
• 1 cup whole kernel corn (fresh or frozen)
• 1 tablespoon yellow cornmeal
• 1 -2 teaspoon chili powder
• 1 (8 ounce) can stewed tomatoes
• 1⁄2 cup corn chips, crumbled
• 1⁄2 cup shredded cheddar cheese (optional)

directions

1. Preheat oven to 400*F.
2. In a large saucepan, heat 4" water to boiling over high heat. Trim off 1" from the tops of peppers and remove seeds. Coarsely chop tops, set aside. Add bell peppers to the boiling water. Cook 5 minutes, drain, set aside.
3. In a large skillet, heat the oil. Saute onion, celery, garlic, and reserved chopped pepper tops until golden.
4. Stir in kidney beans, olives, if using, and corn. Stir cornmeal and chili powder into stewed tomatoes. Add into sauteed vegetables. Heat to boiling, stirring occasionally. Simmer 10 minutes.
5. Divide the chili mix into prepared bell peppers. Sprinkle the cheese and crumbled corn chips over tops of peppers.
6. To bake, arrange well drained peppers upright in a 9" cast iron skillet or shallow baking dish. Bake 20 minutes or until filling is bubbly and topping has browned.
7. Arrange on serving platter and serve. Enjoy!

Reviews

[FrVanilla]

I love the corn chip and cheese topping. After tasting the filling I decided to add a bit of salt and some cumin. I wouldn't use celery next time. Overall, a tasty and filling pepper. Made for vegNswap 14.

 

[Mami J]

These were yummy. I adjusted the garlic and celery amounts to my family's preferences (less) and subbed brown rice for the beans because my oldest doesn't like them much. It did need a bit more salt, so next time I would add some salt to the water for blanching the peppers. I'd never made stuffed bell peppers before, and my children really liked them, which was a great surprise.They were served with some roasted tomato salsa. Thank you for sharing, Sharon!