Beans and rice make a vegetarian filler for the sweet peppers in this easy, cheesy dinner that you make in your slow cooker.
4small to medium green, red, or yellow sweet peppers
1 cupcooked converted rice
1 15 ounce canchili beans with chili gravy
1 15 ounce canor two 8-ounce cans no-salt-added tomato sauce
1/3 cupfinely chopped onion
3 ouncesMonterey Jack cheese, shredded (3/4 cup)
Chili powder (optional)
... requires a little extra clean-up. Click here for our red pepper and roasted fennel soup This red pepper... a subtle (but not unnoticeable) anise background for the sweet smokiness of the roasted red pepper... taste (in viscosity, not in flavor!), which could be attributed to the size of my bell peppers and... read more...
... with delicious fillings. Shrimp and Feta-Stuffed Zucchini A mix of herbs and spices, including garlic, red pepper..., peppers, and currants. Don't worry: Roasting takes the edge off of the raw onion bite. A simple balsamic... it with chicken or pork, depending on your mood. Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper... read more...
... and satisfying. And this Chili Beef Pie with Biscuit Crust certainly fits the bill. The base of this big, bold... with a savory mix of ground beef, chili beans, tomatoes and green onion, then top with sour cream... -- hooray! Make this Chili Beef Pie with Biscuit Crust! Create your own personalized shopping list and find... read more...