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Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Prep Time:30 minsAdditional Time:3 hrsTotal Time:3 hrs 30 minsServings:4Yield:4 stuffed peppersJump to Nutrition Facts
Prep Time:30 minsAdditional Time:3 hrsTotal Time:3 hrs 30 minsServings:4Yield:4 stuffed peppers
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:4
Servings:
4
Yield:4 stuffed peppers
Yield:
4 stuffed peppers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4smallto medium green, red or yellow bell peppers1cupcooked rice1(15 ounce) canchili beans with chili gravy1(15 ounce) can(or 2 8-ounce cans) no-salt-added tomato sauce⅓cupfinely chopped onion3ouncesMonterey Jack cheese, shredded (3/4 cup)
Cook Mode(Keep screen awake)
Ingredients
4smallto medium green, red or yellow bell peppers
1cupcooked rice
1(15 ounce) canchili beans with chili gravy
1(15 ounce) can(or 2 8-ounce cans) no-salt-added tomato sauce
⅓cupfinely chopped onion
3ouncesMonterey Jack cheese, shredded (3/4 cup)
DirectionsRemove tops, membranes and seeds from 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 1 cup rice and 1 can undrained beans; spoon into peppers. Pour 1 can 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.Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with 3 ounces cheese.TipsLine your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.Originally appeared: Diabetic Living Magazine
Directions
Remove tops, membranes and seeds from 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 1 cup rice and 1 can undrained beans; spoon into peppers. Pour 1 can 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.Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with 3 ounces cheese.TipsLine your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Remove tops, membranes and seeds from 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 1 cup rice and 1 can undrained beans; spoon into peppers. Pour 1 can 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.
Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.
To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with 3 ounces cheese.
Tips
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)304Calories6gFat49gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
