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Spicy Chili Bean and Rice-Stuffed Peppers

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Pillsbury Kitchens
Updated Oct 18, 2016
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Spicy Chili Beans and rice stuffing add a delicious twist to these hearty and colorful stuffed peppers!

Spicy Chili Bean and Rice-Stuffed Peppers

  • Prep Time 35 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 4
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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

Instructions

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

Nutrition

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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