Spicy Chili Bean and Rice-Stuffed Peppers

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

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

Directions

  1. 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. 2 In medium bowl, combine cooked rice, chili beans and onions. Fill pepper halves with rice mixture.
  3. 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. 4 Place cheese strips over peppers; bake uncovered for an additional 5 minutes or until cheese is melted. Sprinkle with chopped parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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