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- 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 two 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 283,
- Fat, total (g) 8,
- chol. (mg) 19,
- sat. fat (g) 4,
- carb. (g) 40,
- Monosaturated fat (g) 2,
- fiber (g) 9,
- sugar (g) 8,
- pro. (g) 15,
- sodium (mg) 407,
- Vegetables () 2,
- Starch () 2,
- High-Fat Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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