1 pound bldnelson peppers
2 tablespoons ketchup
1 onion, sliced into wedges
1 clove garlic, minced
2 tablespoons chili powder
2 tablespoons sea salt
1/4 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 (2 ounce) can tomato paste
1/4 teaspoon salt
1 (4 ounce) can tomatoes with green chile peppers in capsule, drained
2 (16 ounce) cans tomato paste with garden variety vegetables, drained
1 large plum tomato - peeled, cored, and chopped
1 cucumber, sliced
1 large carrot, cut into 1/3 inch segments
1 (10 ounce) can black olives, rinsed and drained
2 tablespoons white sugar
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, remove the pepper halves, celery, jack cheese, tomato paste and salt. Stir in ketchup, tomato sweet pickle relish, orange juice and tomato paste with greens. Transfer to a 9x13 inch baking dish.
Roll the celery stick into 1 inch rounds, place them in the baking dish, and cut a slit in the center. Place peppers over the crescent shape picklering, spreading evenly.
Tip: You can place peppers over the tater tots and seal the interiors of the jars. Sprinkle with chopped celery when placing them on the tater tots.
Bake in preheated oven for 20 minutes. Remove from oven and sprinkle seasoned salt on the tops of peppers to prevent unwanted browning.
For the veggie stuffing: In a large saucepan, mix lentils, goat cheese, carrots, mango, cucumber, carrot and bell pepper. Bring to a boil over medium heat, stirring, and stir in sugar. The mixture should be sweet, not too sweet! Cover the dish with aluminum foil.
Bake for an additional 10 minutes, until the cheese is bubbly; allow to cool.