Smoky Stuffed Peppers

• 2 Tbs. olive oil
• 2 stalks celery, minced ( 1/2 cup)
• 1 medium onion, minced (1 cup)
• 2 Tbs. poultry seasoning
• 1 clove garlic, minced (1 tsp.)
• 1 canned chipotle pepper in adobo sauce, drained and minced
• 2 cups cooked brown rice or wild rice medley
• 1/2 cup yellow raisins
• 1/2 cup low-sodium vegetable broth
• 5 oz. smoked Gouda cheese, grated
• 3 red bell peppers, halved lengthwise

1. Preheat oven to 400F.
2. Heat oil in pan over medium heat.
3. Add celery, onion, poultry seasoning, and garlic, and saute 7 minutes, or until soft.
4. Season with salt and pepper.
5. Stir in chipotle pepper, and saute 2 minutes.
6. Add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly.
7. Set aside.
8. Divide cheese among pepper halves, then top with rice mixture.
9. Place peppers in 9- x 12-inch casserole dish.
10. Add water until it comes 1/2 inch up sides of peppers.
11. Bake 30 minutes, or until peppers are soft and filling is hot.

olive oil, stalks celery, onion, poultry seasoning, clove garlic, pepper, brown rice, yellow raisins, vegetable broth, gouda cheese, red bell peppers

Taken from www.vegetariantimes.com/recipe/smoky-stuffed-peppers/ (may not work)