| VEGETABLE-STUFFED GREEN PEPPERS |
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4-6 servings3 medium green peppers 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 1/4 cup chopped green onion 1/4 cup finely chopped celery 1 cup cooked rice 1 medium tomato, seeded and chopped 1 teaspoon dried parsley flakes 3/4 teaspoon salt 1/2 teaspoon chili powder 1/8 teaspoon ground cumin Dash cayenne 2 tablespoons prepared chili sauce 1 tablespoon catsup 1/2 teaspoon sugar 1/4 teaspoon Worcestershire sauce 6 slices Monterey Jack cheese (3 x 1-1/2-inch) 1/4 cup water Preheat oven to 350ºF. Cut green peppers in half lengthwise to make six pieces. Remove seeds and core. In large saucepan boil enough water to cover green peppers. Add peppers; boil for 4 minutes. Drain. Rinse with cold water. Set aside. In small skillet melt Crisco. Add green onion and celery. Cook and stir over medium heat until tender. Remove from heat. Transfer to medium mixing bowl. Stir in rice, tomato, parsley flakes, salt, chili powder, cumin and cayenne. Fill green pepper halves with rice mixture. Place in 9 x 9 x 2-inch pan. In small bowl combine chili sauce, catsup, sugar and Worcestershire sauce. Spoon over top of each filled green pepper. Top each with slice of cheese. Pour water in bottom of pan. Bake, uncovered, at 350ºF for 25 to 30 minutes, or until heated and cheese melts. |
