Chili Stuffed Bell Peppers
Chili stuffed bell peppers are delicious! Perfect dinner to make when you have leftover chili. Healthy vegetarian dinner even my kids love.
Servings: 6
Equipment
- 1 pot to blanch peppers
- 1 muffin tin or pan so they don't fall over
Ingredients
- 6 bell peppers
- 5.5 c chili or enough to fill each pepper 3/4 of the way full
- 1 c mozzarella cheese
- water to blanch peppers
Instructions
- Cut the top off your bell peppers and remove seeds inside. Blanch bell peppers
- Put each pepper into the hole of a large muffin tin, this is the easiest way to keep them from not falling over.
- Fill peppers 3/4 way full with chili (canned, leftover chili, or any version.
- Put in oven at 350 degrees for about 25 minutes or until chili is warmed. Top with cheese and diced jalapeno if desired and leave in oven for 5 more minutes until melted, then Serve!
Nutrition
Serving: 3oz | Calories: 148kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 134mg | Potassium: 708mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5161IU | Vitamin C: 350mg | Calcium: 122mg | Iron: 2mg