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ShareChili Bean-Stuffed Peppers
Nutrition Facts Per Serving:
- Calories: 283
- Protein(gm): 15
- Carbohydrate(gm): 40
- Fat, total(gm): 8
- Cholesterol(mg): 19
- Saturated fat(gm): 4
- Monosaturated fat(gm): 2
- Dietary Fiber, total(gm): 9
- Sugar, total(gm): 8
- Sodium(mg): 407
- Vegetables(d.e): 2
- Starch(d.e): 2
- High-Fat Meat(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 4 small to medium green, red, or yellow sweet peppers
- 1 cup cooked converted rice
- 1 15 ounce can chili beans with chili gravy
- 1 15 ounce can (or 2 8-ounce cans) no-salt-added tomato sauce
- 1/3 cup finely chopped onion
- 3 ounces Monterey Jack cheese, shredded (3/4 cup)
1. Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker.
2. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
3. To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese. Makes 4 stuffed peppers.
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