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Chili-Stuffed Peppers

By: Verna Redman

"'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."

Rate/Review | Read Reviews (7)

Prep Time:
40 Min

Cook Time:
20 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 medium green bell peppers
1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can chili beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
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, 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 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 degrees F for 20-25 minutes or until heated through. Sprinkle with cheese.

Footnotes

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.