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Meatless Chili-Stuffed Peppers

Meatless Chili-Stuffed Peppers
  • Prep 15 min
  • Total 60 min
  • Servings 4

Have a few extra peppers? Fill these stuffed peppers with an easy meatless chili for a hearty and flavorful meal. ...MORE+ LESS-

Ingredients

4
large bell peppers
1
cup Betty Crocker™ Bac~Os® 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 (4.5 ounces) Old El Paso™ chopped green chiles, undrained

Steps

Hide Images
  • 1
    Heat oven to 350ºF. 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
55
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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