Chili Bean-Stuffed Peppers

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Chili Bean-Stuffed Peppers
Cheese, chili beans, and rice come straight from the slow cooker, neatly packaged in sweet peppers for this vegetarian recipe.
YIELD: 4 stuffed peppers
CARB GRAMS PER SERVING: 40

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  • 4

Ingredients

  • 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 2 8-ounce cans) no-salt-added tomato sauce
  • 1/3 cup finely chopped onion
  • 3 ounces Monterey Jack cheese, shredded (3/4 cup)

Preparation

Step 1

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.

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