Chili Bean-Stuffed Peppers
Cheese, chili beans, and rice come straight from the slow cooker, neatly packaged in sweet peppers for this vegetarian recipe.
Ingredients
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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-oz. can chili beans with chili gravy
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1 15-oz. can or 2 8-oz. cans no-salt-added tomato sauce
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1/3 cup finely chopped onion
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3 oz. Monterey Jack cheese, shredded (3/4 cup)
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. Makes 4 stuffed peppers.
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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