Spicy Chili Bean and Rice-Stuffed Peppers

Green Giant® Spicy Chili Beans and rice stuffing add a delicious twist to these hearty and colorful stuffed peppers!

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  • prep time 35 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 4
 

Ingredients

2 1/2
cups cooked rice (cooked as directed on package)
4
medium green bell peppers
1
(15-oz.) can Green Giant™ 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

Monterey Jack or mild Cheddar cheese can be used in place of the provolone cheese.

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.

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
440
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Cholesterol
30mg
30%;
Sodium
1430mg
1430%;
Total Carbohydrate
60g
60%
(Dietary Fiber
8g
8%
  Sugars
8g
8%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
100%;
Calcium
40%;
Iron
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.