Chili Rellenos
Chili Rellenos
Betty Cummings
Ingredients:
2 cups |
green beans, chopped fine |
3 cups |
potatoes, chopped in small cubes |
1 |
large onion, chopped fine |
3 |
garlic cloves, minced |
1 ½ cup |
Morning Star Griller Crumbles or other favorite vegetarian ground beef |
½ cup |
celery, chopped fine |
6 |
green or red bell peppers cut in half for 12 servings |
3 tablespoons |
olive oil |
3 cups |
vegetable broth |
1 |
15 oz. can tomato sauce |
1 |
large tomato, chopped |
¼ cup |
red pepper strips |
1 teaspoon |
onion powder |
½ teaspoon |
garlic powder |
1 tablespoon |
nutritional yeast |
1 teaspoon |
salt |
10 |
fresh oregano leaves or 2 teaspoons dried oregano |
1 teaspoon |
basil pesto |
Directions:
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.