Chili Bean-Stuffed Peppers

Beans and rice make a vegetarian filler for the sweet peppers in this easy, cheesy dinner that you make in your slow cooker.

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  • 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)
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 information

Per Serving: cal. (kcal) 283, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 4, carb. (g) 40, Monounsaturated 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 () 0.5, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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