Classic Favorite
Chili-Stuffed Bell Peppers
Buttery Corn
Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 6 green bell peppers
- 2 (15-oz) cans vegetarian chili
- 1 (8-oz) block sharp Cheddar cheese, shredded and divided
- 1 (14.5-oz) can diced tomatoes with onion, celery, and bell pepper
Instructions
- Preheat oven to 375°F. Cook rice according to package directions.
- Remove tops and seeds from bell peppers. Combine chili, cooked rice, and 1 cup cheese in a bowl; spoon into bell peppers.
- Pour tomatoes into a large baking dish. Add stuffed peppers, filled side up, and cover with foil.
- Bake 35 to 40 minutes or until peppers are tender.
- Uncover and spoon cooked tomatoes over bell peppers. Sprinkle with 1 cup cheese. Bake 3 to 5 minutes longer.
Side Dish Ingredients
- 1 (16-oz) pkg frozen corn kernels
- 3 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook corn according to package directions.
- Melt butter in a large skillet over medium-high heat. Add corn, salt, and pepper; cook 5 minutes or until corn begins to brown, stirring often.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
501
|
152
|
653
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 53 | 18 | 71 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 855 | 255 | 1110 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
