Chili Bean-Stuffed Peppers

If you like more kick, add chili powder to the rice mixture before cooking, and try using Pepper Jack cheese.

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Reviews (0)

3.0 by 8 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Slow Cook: 6 to 6 1/2 hours (low) or 3 to 3 1/2 hours (high)

Chili Bean-Stuffed Peppers

Directions

  1. Remove tops, seeds, and membranes 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 it will stand flat.
  2. In a medium bowl stir together beans and cooked rice; spoon into peppers. Pour tomato sauce into a 4 1/2- to 6-quart slow cooker; stir in onion and the reserved 1/3 cup chopped pepper. Place filled peppers, filling sides up, in cooker.
  3. 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.
  4. To serve, transfer peppers to dinner plates and, if desired, cut in half. Spoon tomato mixture over peppers. Sprinkle with cheese and, if desired, chili powder.
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Nutrition Facts (Chili Bean-Stuffed Peppers)

  • Per serving:
  • 314 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 19 mg chol. ,
  • 522 mg sodium ,
  • 47 g carb. ,
  • 9 g fiber ,
  • 20 g sugar ,
  • 13 g pro.
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Reviews (1)

8 Ratings
1187 Days Ago
5.0
The recipe I printed off the BHG site with the SAME NAME calls for chili beans in gravy instead of baked; I add 1/2 t. each salt & pepper & 1 t. chili powder, otherwise the same & they are FANTASTIC! Amazingly rich flavor, especially considering no meat. I also use 1 small can each tomato sauce & paste instead of sauce only for thicker sauce, and only cook the rice 3/4 of the way to sop up even more liquid. Very easy to make. Have make it several times & we love it!

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