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Leftover Chili Stuffed Peppers
Turn leftover chili into a super-easy entree with our Leftover Chili Stuffed Peppers recipe.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 210.0 |
| Protein (g) | 8.0 g |
| Total Carbohydrates (g) | 29.0 g |
| Sugar (g) | 8.0 g |
| Calcium (mg) | 90.0 mg |
| Fibre (g) | 7.0 g |
| Sodium (mg) | 270.0 mg |
| Fat (g) | 7.0 g |
| Saturated Fat (g) | 1.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 10.0 mg |
| Iron (mg) | 2.0 mg |
| Potassium (mg) | 577.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
-
4 People
Servings
-
10 Mins
Prep Time
-
40 Mins
Cooking Time
-
50 Mins
Ready In
Ingredients
- 2 cups leftover EASY 2 BEAN VEGGIE CHILI (see recipe below)
- 1/4 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
- 4 red bell peppers, tops sliced off and cored
- 1/4 cup shredded cheddar cheese
Made With
Directions
-
Preheat oven to 375°. Combine leftover chili with Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in bowl.
-
Evenly fill peppers with Chili mixture and arrange in shallow baking dish.
-
Bake 30 minutes. Sprinkle peppers evenly with cheese and bake 10 minutes or until peppers are tender and cheese is melted.
Chef's Tip
EASY 2 BEAN VEGGIE CHILI: Combine 2 cups water, 1 can (14.5 oz.) no salt added diced tomatoes, 1 package Knorr® Fiesta Sides™ - Spanish Rice and 2 tsp. chili powder in large saucepan and bring to a boil. Reduce heat; cover and cook 7 minutes. Stir in 1 drained 15.5 oz can no salt added kidney beans, 1 drained 14.5 oz. can no salt added black beans, and 1 drained 15.25 oz. can no salt added corn kernels. Cook 1 minute.
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