Chili Stuffed Bell Peppers

Ingredients

• 4 large green or red bell peppers
• 2 cups RichZ's No Compromise...No Apology...No Excuse Chili
• 2 cups cooked, long grain rice
• 6 oz. shredded Monterey Jack cheese

Preparation

1. Split each bell pepper, remove core and seeds
2. Parboil pepper halves
3. Mix chili and cooked rice together and scoop chili/rice mixture into pepper halves
4. Put in oven preheated to 375, for 15 to 20 minutes
5. Top with cheese immediately upon removing from oven
6. Serve with warmed, rolled flour tortillas and steamed sweet corn on the cob, swathed in olive oil.