Bean-and-Rice-Stuffed Peppers

Bean-and-Rice-Stuffed Peppers Enlarge Image
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36 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
15 mins
Cook:
6 hrs to 6 hrs 30 mins (low) or 3 to 3 1/2 hours (high)
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Bean-and-Rice-Stuffed Peppers

Ingredients
4
medium green, red, and/or yellow sweet peppers
1
15 ounce can chili beans with chili gravy
1
cup cooked converted rice
4
ounces Monterey Jack cheese, shredded (1 cup)
1
15 ounce can tomato sauce

Directions

  1. Remove tops, membranes, and seeds from peppers. In a medium bowl, stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker.
  2. Cover; cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

Nutrition Facts

(Bean-and-Rice-Stuffed Peppers)
    Per serving:
  • 332 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 25 mg chol.,
  • 918 mg sodium,
  • 42 g carb.,
  • 10 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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