Chili-Stuffed Peppers Recipe

4.5 2 3
Chili-Stuffed Peppers Recipe
Chili-Stuffed Peppers Recipe photo by Taste of Home
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Chili-Stuffed Peppers Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Chili-Stuffed Peppers in Quick Cooking September/October 2000, p20

Nutritional Facts

1 each: 259 calories, 9g fat (0 saturated fat), 31mg cholesterol, 656mg sodium, 24g carbohydrate (0 sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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

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MY REVIEW
COOKAL User ID: 8228771 218787
Reviewed Jan. 25, 2015

"Change the chili filling and totally change the taste experience."

MY REVIEW
laaalaala_13 User ID: 4652961 27794
Reviewed Mar. 15, 2010

"good"

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