INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350. Wash and carefully core the red bell peppers by
cutting around the stem and pulling out the center. With a paring knife,
gently loosen the remaining core and seeds, and tap to empty. (Don't worry
if a few seeds remain.) Brush the insides and top of each pepper with a
little of the olive oil and sprinkle the insides with salt and black
pepper. Place peppers on a baking sheet, and roast open side up for 30
minutes.
While the peppers are roasting, in a medium frying pan over low heat, saute
the onions in the remaining oil until softened and translucent. Do not
brown them. Remove from the heat and add the remaining ingredients,
stirring to mix well.
Remove the roasted peppers from the oven and allow them to cool slightly.
Pour any juices that have collected in their bottoms into the rice mixture
and stir to mix. The mixture should be moist, with the consistency of
risotto. Once the peppers are cool enough to handle, fill them with the
rice mixture, dust with a little extra cayenne, and return to the oven for
15 minutes to warm through. Serve hot, whole or neatly halved vertically
through the center.
Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking.
MC formatted by Brenda Adams <adamsfmle@sprintmail.com> NOTES
: Note: If you can find fresh tomatillos, by all means peel off the papery
husk and puree them.  Otherwise, look for Goya's canned crushed tomatillos
in a Spanish or Mexican market. Jennifer Trainer Thompson, Jump Up and Kiss
Me Spicy Vegetarian Cookbook
Recipe by: Jump Up and Kiss Me/pg 147
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 13, 1998

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