Chili In Pepper Boats

Serves: 4

4 green bell peppers - large

2 teaspoons olive oil

2 cloves garlic

2 onions - chopped

1 Tablespoon chili powder

¼ teaspoon cumin

¼ teaspoon oregano

¼ teaspoon coriander

2 cups tomatoes - diced, cut

1 15-ounce can of kidney beans

¼ teaspoon salt

¼ teaspoon black pepper

½ cup sharp cheddar cheese

Cut a thick slice from 1 side of each bell pepper, reserving pepper slices; scoop out and discard seeds to form pepper boats. Finely dice reserved pepper slices. Place pepper boats on a rack in a wok over simmering water. Cover and steam 5 minutes or until tender; remove and set aside.

Clean wok and wipe dry with paper towels. Place wok over high heat; add oil. When hot, add garlic; stir-fry until lightly browned. Remove and discard the garlic.

Add diced bell pepper and onion to wok; stir-fry 1 minute.

Stir in chili powder, cumin, oregano, coriander, and tomatoes with juice. Stir and bring mixture to a simmer.

Stir in kidney beans and cover. Simmer 5 minutes. Season to taste with salt and pepper. Place pepper boats on a plate and fill with chili mixture. Top boats with grated cheddar cheese.