Chili Bean-Stuffed Peppers
Recipe from Heart-Healthy Living

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


Chili Bean-Stuffed Peppers

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Ingredients
  • 4  small to medium
    green, red, or yellow sweet peppers
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  • 1  cup
    cooked converted rice
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  • 1  15-ounce can
    chili beans with chili gravy
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  • 1  15-ounce can or 2 8-ounce cans
    no-salt-added tomato sauce
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  • 1/3  cup
    finely chopped onion
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  • 3  ounces
    Monterey Jack cheese, shredded (3/4 cup)
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  •  
    Chili powder (optional)
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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 information
Calories 283, Total Fat 8 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 19 mg, Sodium 407 mg, Carbohydrate 40 g, Total Sugar 8 g, Fiber 9 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 2, High-Fat Meat .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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