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Chili Bean-Stuffed Peppers

Makes: 4 servings
Serving size: 1 stuffed pepper
Prep 30 mins Cook 6 hrs  (low) or 3 hours (high)
Chili Bean-Stuffed Peppers
Ingredients
  • 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)
Directions

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)
  • 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,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 9,
  • sugar (g) 8,
  • pro. (g) 15,
  • sodium (mg) 407,
  • Vegetables () 2,
  • Starch () 2,
  • High-Fat Meat () 1,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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