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    Vegetable-Stuffed Green Peppers


    Source of Recipe


    Aunt Saunny

    4-6 servings
    3 medium green peppers
    2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor
    CRISCO all-vegetable shortening
    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 Butter Flavor 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.
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