Bean-and-Rice-Stuffed Peppers

36 Ratings
  • 5 23
  • 4 7
  • 3 2
  • 2 1
  • 1 3

With only five ingredients, these hearty stuffed peppers assemble in a snap. Team them with corn bread or whole wheat rolls and dinner's done!

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Servings:
4
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Per Serving:
332 calories; fat 12g; cholesterol 25mg; saturated fat 5g; carbohydrates 42g; insoluble fiber 10g; protein 16g; sodium 918mg.
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