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
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
-
Step1While 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.
-
Step2In medium bowl, combine cooked rice, chili beans and onions. Fill pepper halves with rice mixture.
-
Step3In 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.
-
Step4Place 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;Tips from the
Pillsbury Kitchens
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