Get access to everything we publish when you sign up for Outside+ Join today!.
Seth Heller says this dish is the perfect way to use leftover rice. He drew upon his Hawaiian and Californian background to design a recipe that satisfies both him and his veg wife.
Preheat oven to 400°F.
Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic, and sauté 7 minutes, or until soft. Season with salt and pepper.
Stir in chipotle pepper, and sauté 2 minutes. Add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly. Set aside.
Divide cheese among pepper halves, then top with rice mixture. Place peppers in 9- x 12-inch casserole dish. Add water until it comes ½ inch up sides of peppers. Bake 30 minutes, or until peppers are soft and filling is hot.
- Calories 277
- Carbohydrate Content 35 g
- Cholesterol Content 27 mg
- Fat Content 12 g
- Fiber Content 4 g
- Protein Content 9 g
- Saturated Fat Content 5 g
- Sodium Content 430 mg
- Sugar Content 14 g