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Chili-Stuffed Peppers Recipe

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"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.

This recipe is:

Diabetic Friendly

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Chili-Stuffed Peppers Recipe

Prep: 40 min. Bake: 20 min.

Yield: 6 Servings

40 20 60

Ingredients

6 medium green peppers
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1 can (16 ounces) chili beans, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Directions

Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with lean ground beef and reduced-fat cheese and without salt) equals 259 calories, 9 g fat (0 saturated fat), 31 mg cholesterol, 656 mg sodium, 24 g carbohydrate, 6 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Chili-Stuffed Peppers in Quick Cooking September/October 2000, p20

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