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Spicy Chili Bean and Rice-Stuffed Peppers

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  • Prep 35 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 4
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Spicy Chili Beans and rice stuffing add a delicious twist to these hearty and colorful stuffed peppers!
Updated Oct 18, 2016
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Ingredients

  • 2 1/2 cups cooked rice (cooked as directed on package)
  • 4 medium green bell peppers
  • 1 (15-oz.) can spicy chili beans, undrained
  • 1/2 cup thinly sliced green onions
  • 1 (15-oz.) can tomato sauce
  • 1/2 teaspoon dried basil leaves
  • 2 garlic cloves, minced
  • 6 oz. sliced provolone cheese, cut into 1/2-inch-wide strips
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    While rice is cooking, heat oven to 350°F. Cut bell peppers in half lengthwise; remove seeds. Cook in boiling water 3 minutes. Remove from boiling water; drain well. Place peppers in ungreased 12x8-inch (2-quart) baking dish.
  • 2
    In medium bowl, combine cooked rice, chili beans and onions. Fill pepper halves with rice mixture.
  • 3
    In small bowl, combine tomato sauce, basil and garlic; blend well. Pour over filled peppers. Cover with foil; bake at 350°F. for 30 to 35 minutes or until thoroughly heated.
  • 4
    Place cheese strips over peppers; bake uncovered for an additional 5 minutes or until cheese is melted. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

  • tip 1
    Monterey Jack or mild Cheddar cheese can be used in place of the provolone cheese.
  • tip 2
    Sweet peppers, such as green bell peppers, are a good source of vitamin C and a good source of beta-carotene, which is converted in the body into vitamin A.
  • tip 3
    Stuff the peppers one day ahead. Cover and refrigerate. To bake, pour the tomato sauce over the peppers and continue as directed in the recipe.

Nutrition Information

440 Calories, 13g Total Fat, 21g Protein, 60g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
440
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
40%
Cholesterol
30mg
10%
Sodium
1430mg
60%
Total Carbohydrate
60g
20%
Dietary Fiber
8g
32%
Sugars
8g
Protein
21g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
100%
100%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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