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Meatless Chili-Stuffed Peppers

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  • Prep 15 min
  • Total 60 min
  • Servings 4
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Have a few extra peppers? Fill these stuffed peppers with an easy meatless chili for a hearty and flavorful meal.
Updated Mar 6, 2023
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Ingredients

  • 4 large bell peppers
  • 1 cup bacon flavor bits or chips
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cups Progresso™ red kidney beans (from 19-oz can), drained
  • 2 cups Progresso™ tomato puree (from 28-oz can)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained

Steps

  • 1
    Heat oven to 350°F. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased rectangular baking dish, 13x9x2 inches.
  • 2
    Stir together remaining ingredients. Spoon mixture into peppers.
  • 3
    Cover and bake 40 to 45 minutes or until peppers are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't worry, you have it covered. Use aluminum foil to cover your baking dish if you don't have a lid.
  • tip 2
    For a cheesy finish, sprinkle 1 cup shredded cheese over stuffed peppers during last 2 minutes of baking.

Nutrition

320 Calories, 6 g Total Fat, 25 g Protein, 58 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
1350 mg
Potassium
1870 mg
Total Carbohydrate
58 g
Dietary Fiber
16 g
Protein
25 g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
100%
100%
Calcium
14%
14%
Iron
42%
42%
Exchanges:
3 Starch; 3 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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