Sweet and Sour Chili Stuffed Green Bell Peppers

From Vegan Planet
Modified by Sarah Woutat

4 medium-sized green bell peppers
2 cups vegetarian chili
1 cup cooked rice
1 cup shredded cheddar cheese
1 cup tomato juice
1 tbsp. cider vinegar
1 tbsp. light brown sugar
1 tsp. chili powder

Cut the tops off the peppers and remove the seeds and membranes. Parboil the peppers in boiling water for 5 minutes. Drain and set aside.
Preheat the oven to 350. In a large bowl, combine the chili, rice, and cheese until well mixed. Fill the peppers with the chili mixture, place them upright on a baking dish, a set aside.
In a small bowl combine the tomato juice, vinegar, brown sugar, and chili powder until well blended. Pour around the peppers and bake until hot, about 30 minutes. Serve hot.

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