Chili Bean-Stuffed Peppers

In this chili bean recipe, the beans are combined with rice to make a vegetarian filling for sweet peppers. Share the healthful slow cooker recipe with your family soon.

60 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Serving Size: 1 stuffed pepper
  • Prep: 30 mins
  • Cook: 6 hrs (low) or 3 hours (high)
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Chili Bean-Stuffed Peppers
small to medium green, red, or yellow sweet peppers
cup cooked converted rice
15 ounce can chili beans with chili gravy
15 ounce can or two 8-ounce cans no-salt-added tomato sauce
cup finely chopped onion
ounces Monterey Jack cheese, shredded (3/4 cup)
Chili powder (optional)
  1. 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.
  2. 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.
  3. 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.
Nutrition Facts (Chili Bean-Stuffed Peppers)
    Per serving:
  • 283 kcal cal.,
  • 8 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 407 mg sodium,
  • 40 g carb.,
  • 9 g fiber,
  • 8 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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