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Bean-and-Rice-Stuffed Peppers

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4.0 by 37 people

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 6 hrs to 6 hrs 30 mins (low) or 3 to 3 1/2 hours (high)

Bean-and-Rice-Stuffed Peppers

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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Reviews (1)

37 Ratings
1002 Days Ago
5.0
5 stars with easy tweaks, this is so rich & easy you'll never miss the meat! Instead of large can tomato sauce, I use 1 8 oz can tomato sauce & 1 6 oz can tomato paste for an extra rich & thick sauce. I also add 1 teaspoon chili powder, 1/2 teaspoon salt & some pepper to filling. We LOVE these!

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