Meatless Chili-Stuffed Peppers

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

Meatless Chili-Stuffed Peppers

OldElPasoRecipe by OldElPaso

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15 minutes

1 hour

4 servings

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Nutrition Info

  • 1 Serving
  • 320
  • 6g
    (Saturated Fat 1g)
  • 0mg
  • 1350mg
  • 58g
    (Dietary Fiber 16g)
  • 25g
  • Percent Daily Value*
  • 56%
  • 100%
  • 14%
  • 42%
  • Exchanges
  • 1
  • 3
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    Heat oven to 375ºF. Bake about 1 hour.

  • How-To

    Don't worry, you have it covered. Use aluminum foil to cover your baking dish if you don't have a lid.

  • Special Touch

    For a cheesy finish, sprinkle 1 cup shredded cheese over stuffed peppers during last 2 minutes of baking.

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

Directions

  1. 1Heat 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. 2Stir together remaining ingredients. Spoon mixture into peppers.
  3. 3Cover and bake 40 to 45 minutes or until peppers are tender.

Categories: Course, Main Dishes, Vegetarian, Cuisine, Mexican, Vegetarian, Healthy

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