Print Options

Back to Chili-Stuffed Peppers >

Include these items:

Select reviews >

Taste of Home Logo

Chili-Stuffed Peppers

Chili-Stuffed Peppers
"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.
6 ServingsPrep: 40 min. Bake: 20 min.

Ingredients

  • 6 medium green peppers
  • 1 pound lean ground beef (90% lean)
  • 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.
© Taste of Home 2013

2 of 2

Chili-Stuffed Peppers (continued)

Nutrition Facts: 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.
© Taste of Home 2013