Chili Stuffed Peppers
These Chili Stuffed Peppers are a great weeknight meal, or fun game day party recipe. It’s a great way to use up leftover chili.
Servings 4 peppers
- 4 large bell peppers
- 4 cups leftover chili
- 2 cups white or brown rice
- 2 cups cheddar cheese shredded
Preheat the oven to 375-degrees F. Lightly grease or spray a baking dish to keep the peppers from sticking.
In a large bowl, mix together the leftover chili, rice, and 1 cup of cheese.
Cut the top of the bell peppers off and remove the seeds and membranes.
Fill each pepper with a quarter of the chili mixture and place in the baking dish. Top with the remaining cheese.
Cover the baking dish for tinfoil, and bake 35 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Calories: 889kcal | Carbohydrates: 112g | Protein: 36g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 1697mg | Potassium: 1347mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5155IU | Vitamin C: 156mg | Calcium: 562mg | Iron: 10mg