Source: Better Homes and Garden
4 medium green, red, and/or yellow sweet peppers
1 15 ounce can chili beans with chili gravy
1 cup cooked converted rice
4 ounces Monterey Jack cheese, shredded (1 cup)
1 15 ounce can tomato sauce
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.
Makes: 4 servings
Prep: 15 mins
Cook: 6 hrs to 6 hrs 30 mins(low) or 3 to 3 1/2 hours (high)
Servings Per Recipe 4
Protein (gm) 16
Carbohydrate (gm) 42
total (gm) 12
Cholesterol (mg) 25
Saturated fat (gm) 5
total (gm) 10
Sodium (mg) 918
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