Bud Werner Memorial Library

4 Anaheim Peppers

2 tablespoons olive oil

14 oz. can crushed tomatoes

14 oz. can pinto beans

2 Tbs minced garlic

½ chopped red pepper

1 chopped shallot

½ cup long-grained rice

12 oz. package veggie crumbles

2/3 cup vegetable broth

1 cup shredded Mexican or pepper jack cheese

1 package mild chili seasoning

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

1. Bring a large saucepan of water to boil.  Slice the peppers in half lengthwise and remove the seeds and stems.  Place cleaned peppers in boiling water; Cook until soft (10-12 high altitude Colorado minutes).  Drain
2. Heat olive oil in a large skillet.  Brown shallots, garlic and red peppers for 2-3 minutes.  Stir in veggie crumbles and chili seasoning mix.  Cook, stirring, until crumbles are hot (about 5 minutes).Add crushed tomatoes, pinto beans, vegetable broth and uncooked long grained rice and simmer until liquid is reduced. Stir frequently. (About 20 minutes.)
3. Fill the peppers on a baking sheet or casserole dish and top with shredded cheese.
4. Place peppers in preheated oven until cheese is melted.  About 7- 10 minutes.

Check out this Visual Guide To Peppers