Recipe finder
Bean-and-Rice-Stuffed Peppers
- Makes: 4 servings
- Prep 15 mins
- Cook 6 hrs to 6 hrs (low) or 3 to 3-1/2 hours (high)
Ingredients
-
4
medium green, red, and/or yellow sweet peppers
-
1
15 -
ounce can
chili beans with chili gravy
-
1
cup
cooked converted rice
-
4
ounces
Monterey Jack cheese, shredded (1 cup)
-
1
15 -
ounce can
tomato sauce
Directions
- Remove tops, membranes, and seeds from peppers. In a medium bowl stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker.
- Cover; cook on low-heat setting for 6 to 6-1/2 hours or on high-heat setting for 3 to 3-1/2 hours.
- Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.
Nutrition Facts
(Bean-and-Rice-Stuffed Peppers)
Servings Per Recipe 4, pro. (g) 16, cal. (kcal) 332, sodium (mg) 918, fiber (g) 10, Fat, total (g) 12, carb. (g) 42, sat. fat (g) 5, chol. (mg) 25