Ingredients:

• 4-6 large red or green peppers
• olive oil for brushing on peppers
• salt and black pepper
• 4 cups vegetarian chili (we used leftovers from Vegetarian Slow Cooker Chili)
• 1 cup water
• 1 cup wild rice
• 1/2 cup mozzarella cheese, shredded
• Parmesan cheese, shredded for topping if desired

Directions:

1. Wash the peppers and slice off the tops. Slice peppers in half vertically to make 2 bowls. Remove seed and membranes from pepper. Brush lightly with olive oil and place on a rimmed baking sheet lined with parchment paper cut side up.
2. Add chili, water, and wild rice to a medium/large saucepan over medium-high heat. Reduce heat to medium/medium-low to allow to simmer for 45 minutes or until cooked through. Stir rice often and if it seems there is not enough liquid add just a bit of water to the pan as needed. You do not want it too soupy but rather cook off as the rice cooks. When the rice is tender remove from heat.
3. Evenly stuff the peppers with the rice mixture packing the filling in if necessary. Cover with aluminum foil.
4. Cover and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture.
5. Uncover and sprinkle with cheese and bake for 3-5 minutes until cheese is melted. You can also put under broiler for 1-2 minutes to brown if desired.