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Ingredients
| red sweet peppers: 4 whole peppers |
| hot chili beans: 15 oz |
| converted rice: 1 cup |
| monterey jack cheese: 4 oz |
| tomato sauce: 15 oz |
Bean-and-Rice-Stuffed Peppers
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
210 min -
Servings
4 serving(s)
Tags
1. Remove tops, membranes, and seeds from peppers. In a medium bowl, stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker.
2. Cover; 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. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.