Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Bell or Poblano Pepper Relleno




Source of Recipe


Shell


Recipe Link: http://www.mangohead.com

List of Ingredients




2-3 cups pre-cooked brown rice
1 medium eggplant
1 red onion, finely chopped
1 medium yellow or zucchini squash, finely chopped
1/2 pound firm tofu, drained and crumbled
1/2 cup frozen or fresh green chili peppers, finely chopped
1/4 teaspoon oregano
1 tablespoon cumin
1/2 teaspoon salt
6 whole bell or poblano peppers, stems and seeds removed

Recipe



Preheat oven to 375 degrees.
Baked the eggplant for 45 minutes, peel off the skin and drain in a strainer
Mix the rice, vegetables, tofu, and seasonings in a bowl.
Stuff the hollowed-out peppers with the mixture.
Set the stuffed peppers in a non-stick baking pan on their sides. Put a little water in the pan as well.
Cover and bake for about 30 minutes.
Remove from oven, and cover each pepper with salsa to taste.