Beans, tomato, onion: it's a hearty vegetarian chili stuffed inside a bell pepper. If you're looking for extra kick, try topping with pepper jack instead of mozzarella.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
slow-cook:
6 to 6 1/2 hours (low) or 3 to 3 1/2 hours (high)
Servings:
4
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Ingredients

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Directions

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  • Remove tops, seeds, and membranes 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 it will stand flat.

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  • In a medium bowl stir together beans and cooked rice; spoon into peppers. Pour tomato sauce into a 4 1/2- to 6-quart slow cooker; stir in onion and the reserved 1/3 cup chopped pepper. Place filled peppers, filling sides up, in cooker.

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  • 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.

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  • To serve, transfer peppers to dinner plates and, if desired, cut in half. Spoon tomato mixture over peppers. Sprinkle with cheese and, if desired, chili powder.

Nutrition Facts

314 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 19mg; sodium 522mg; carbohydrates 47g; fiber 9g; sugar 20g; protein 13g; vitamin a 1409IU; vitamin c 1mg.

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