Potatoes With Vegetarian Chili - cooking recipe

Ingredients

8 medium potatoes
1/4 lb. fresh mushrooms, sliced
1/2 c. onion, chopped
1/3 c. green bell pepper, chopped
1/2 tsp. minced garlic
1 (16 oz.) can red kidney beans, undrained
1 (14 oz.) can stewed tomatoes, undrained
1/4 tsp. cumin
1/8 tsp. hot sauce
1/8 tsp. red pepper
1/8 tsp. oregano
1/2 c. Monterey Jack cheese, shredded
3 tsp. green onions, sliced for garnish

Preparation

Preheat oven to 400\u00b0.
Scrub potatoes and prick them with fork.
Bake for 1 hour or until tender.
Keep warm.
Coat a large saucepan with olive oil.
Place over medium heat, add mushrooms, onion, green pepper and garlic; saute 5 minutes or until tender. Stir in next 6 ingredients; cook over low heat until thoroughly heated, stirring occasionally.
Split tops of potatoes lengthwise and fluff pulp with a fork.
Arrange in a 13 x 9 x 2-inch baking dish.
Spoon vegetable chili mixture evenly over potatoes; top with cheese.
Bake 5 to 7 minutes or until cheese melts.
Garnish with green onion.
Serves 8.