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Chili Bean-Stuffed Peppers

Cheese, chili beans, and rice come straight from the cooker, neatlypackaged in sweet peppers. Use a mix of green, red, and yellow peppers for a festive look on the table.

SERVINGS: 4 stuffed peppers

CARB GRAMS PER SERVING: 40

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Nutrition Facts Per Serving:

Servings: 4 stuffed peppers
Calories 283
Total Fat (g) 8
Saturated Fat (g) 4
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 0
Cholesterol (mg) 19
Sodium (mg) 407
Carbohydrate (g) 40
Total Sugar (g) 8
Fiber (g) 9
Protein (g) 15
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 2
Vegetables (d.e.) 2
High-fat Meat (d.e.) .5
Fat (d.e.) .5

4	small to medium green, red, or yellow sweet peppers
1	cup cooked converted rice
1	15-oz. can chili beans with chili gravy
1	15-oz. can or 2 8-oz. cans no-salt-added tomato sauce
1/3	cup finely chopped onion
3	oz. 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.