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!

  • 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
  • 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.
  • 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.
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