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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings (1 stuffed pepper)
- Calories 283
- Total Fat (g) 8
- Saturated Fat (g) 4
- Monounsaturated Fat (g) 2
- Cholesterol (mg) 19
- Sodium (mg) 407
- Carbohydrate (g) 40
- Total Sugar (g) 8
- Fiber (g) 9
- Protein (g) 15
- Starch (d.e.) 2
- Vegetables (d.e.) 2
- Fat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet
Chili Bean-Stuffed Peppers
Makes: 4 servings (1 stuffed pepper)
Prep: 30 minutes
Cook: Low 6 hours, High 3 hours
Cook: Low 6 hours, High 3 hours
Ingredients
- 4 small to medium green, red, or yellow sweet peppers
- 1 cup cooked converted rice
- 1 15-ounce can chili beans with chili gravy
- 1 15-ounce can or 2 8-ounce cans no-salt-added tomato sauce
- 1/3 cup finely chopped onion
- 3 ounces Monterey Jack cheese, shredded (3/4 cup)
- Chili powder (optional)
Directions
Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker.
Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese and, if desired, chili powder.
