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)
- 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.
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