In the spirit of “shop your pantry, stockpile and garden first” we have been anxious to introduce you to Kim’s garden… where many of her original vegetarian recipes originate. Kim is the lead menu creator for the E-Mealz Vegetarian Plan. She brings to E-Mealz her unique combination of culinary and gardening skills, along with her practical life experience that is only acquired by parenting and feeding four children.
Kim battles with busy schedules and picky eaters like the rest of us. But she approaches cooking and family life with a special ease and creativity that we all admire and envy. We love having Kim on our team! She just picked these peppers for us, and sweetly offered to share some of the bounty of her Fall harvest with this recipe. Thanks, Kim!
Kim’s Stuffed Peppers
8 med green bell peppers
15 oz can meatless chili
2 c cooked rice or quinoa
1 1/2 c shredded cheddar cheese
15 oz can chunky tomatoes w/ onion, celery & green peppers
Remove tops and seeds from peppers. In a med bowl combine chili, rice and 1c cheese; spoon into peppers. Pour tomatoes into slow cooker. Place peppers, filled side up into sauce. Cover; cook on low heat for 3 or more hours. Transfer to serving plate and spoon remaining tomato sauce over peppers. Sprinkle with remaining cheese.