Chili Rellenos

Chili Rellenos


Betty Cummings




2 cups

green beans, chopped fine

3 cups

potatoes, chopped in small cubes


large onion, chopped fine


garlic cloves, minced

1 ½ cup

Morning Star Griller Crumbles or other favorite vegetarian ground beef

½ cup

celery, chopped fine


green or red bell peppers cut in half for 12 servings

3 tablespoons

 olive oil

3 cups

vegetable broth


15 oz. can tomato sauce


large tomato, chopped

¼ cup

red pepper strips

1 teaspoon

onion powder

½ teaspoon

garlic powder

1 tablespoon

nutritional yeast

1 teaspoon



fresh oregano leaves or 2 teaspoons dried oregano

1 teaspoon

basil pesto




1. Preheat oven to 350 degrees.


In a frying pan heat olive oil and all the chopped vegetables and garlic cook for 5 minutes then add the meat crumbles and mix well. Cook for 2 minutes.


2. Blend vegetable broth, tomato sauce, tomato, red pepper strips, onion powder, garlic powder, nutritional yeast, oregano and pesto. Blend until a sauce.


3. Place 1 cup of sauce in a large rectangular dish and lay the halved green and red peppers on top of the sauce. If the green and red peppers are large ones you may need another dish to fit them all in.


4. Fill each pepper with the cooked vegetable mixture in Step 1. Pour the rest of the sauce on top. Cover dish with aluminum foil.


5. Bake for 45 minutes or until peppers are soft.