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Bean-and-Rice-Stuffed Peppers

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
Ingredients
  • 4  medium green, red, and/or yellow sweet peppers
  • 1 15  ounce can  chili beans with chili gravy
  • 1  cup  cooked converted rice
  • 4  ounces  Monterey Jack cheese, shredded (1 cup)
  • 1 15  ounce can  tomato sauce
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 332,
  • Fat, total (g) 12,
  • chol. (mg) 25,
  • sat. fat (g) 5,
  • carb. (g) 42,
  • fiber (g) 10,
  • pro. (g) 16,
  • sodium (mg) 918,
  • Percent Daily Values are based on a 2,000 calorie diet

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