Chili-Stuffed Bell Peppers
Buttery Corn
Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 6 bell peppers
- 2 (15-oz) cans vegetarian chili with beans
- 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. Heat 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
- 2 (12-oz) pkg frozen corn kernels
- 2 Tbsp butter
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook corn according to package directions; drain.
- Melt butter in a large skillet over medium-high heat. Add corn, salt, and pepper; cook 4 to 5 minutes or until corn begins to brown, stirring often.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
475
|
145
|
620
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 23 | 4 | 27 |
| Carb (g) | 54 | 27 | 81 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 732 | 116 | 848 |
| T. Sugs (g) | 10 | 4 | 14 |
| A. Sugs (g) | 2 | 0 | 2 |
Plant Based Meal Plan
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