1/2 onion, chopped
1 medium green bell pepper, chopped
2/3 cup vegetable broth
5 large roma (plum) tomatoes, seeded and chopped
10 large oranges - peeled, clustered and cut into 6 wedges
1 pound Monterey Jack cheese
1 /4 cup Italian dressing
1 cup chilies
2 teaspoons curry powder
1/2 teaspoon diced fresh chilies
Place chopped onion, bell pepper, and broth in a large, heavy skillet over medium to medium-high heat. Bring to a boil and cook for 5 minutes, or until vegetables are tender. Reduce heat by ten percent, and simmer for five minutes. Stir tomatoes, oranges, choy peppercorns, crushed tomatoes, tomato paste, and garlic powder into skillet. Bring to a partial boil, then add chiles and cook for one minute, stirring until heated through. Serve over pasta.