Chili-Stuffed Peppers With Cabbage Slaw

By danyell923

Ingredients

• Leftovers from Slow-Cooker Black Bean and Zucchini Chili:
• 5 1/2 cups  Slow-Cooker Black Bean and Zucchini Chili
• Additional ingredients:
• 2 cups  pepper Jack, grated (about 8 ounces)
• 6 small bell peppers, halved lengthwise and seeded
• kosher salt and black pepper
• 2 tablespoons  fresh lime juice
• 1 tablespoon  canola oil
• 1 teaspoon  sugar
• 1/4 small head green cabbage, thinly sliced
• 4 scallions, thinly sliced

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 400° F. In a medium bowl, mix together the chili and 1 cup of the cheese. Arrange the bell peppers, cut-side
up, in a 9-by-13-inch baking dish; season with 1/2 teaspoon salt and ¼ teaspoon black pepper. Divide the chili mixture among
the bell peppers, add ½ cup water to the baking dish, and tightly cover the dish with foil.

Bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining cup of cheese, and bake until
the cheese is melted, 5 to 7 minutes more.

Meanwhile, in a large bowl, whisk together the lime juice, oil, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the
cabbage and toss to combine. Serve with the bell peppers, sprinkled with the scallions.