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


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 7g; cholesterol 19mg; saturated fat 4g; carbohydrates 47g; mono fat 2g; insoluble fiber 9g; sugars 20g; protein 13g; vitamin a 1409.1IU; vitamin c 1.1mg; sodium 522mg.