Print Options

 
 
 Print
Chili-Stuffed Peppers Recipe

Chili-Stuffed Peppers Recipe

"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.
TOTAL TIME: Prep: 40 min. Bake: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 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.