Chili-Stuffed Peppers
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1 Hr 5 Min
Prep : 20 Min Cook: 45 Min
Searching for a new take on stuffed peppers? If you love chili, you're sure to enjoy our Chili-Stuffed Peppers. Bonus, this recipe can be prepared ahead of time reducing the dinner-time rush.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 yellow peppers
2
1 lb. (450 g) extra-lean ground beef
3
1/2 cup finely chopped onions
4
2 cloves garlic, minced
5
1 Tbsp. chili powder
6
1 tsp. ground cumin
7
1 can (14 fl oz/398 mL) Heinz Dark Red Kidney Beans, rinsed
8
1/4 cup Bull's-Eye Bold Original Barbecue Sauce
9
3/4 cup Cracker Barrel Shredded Tex Mex Cheese
10
2 Tbsp. water
11
2 Tbsp. chopped fresh cilantro
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How do I make it ?
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Step 1
Heat oven to 400ºF. Step 2
Cut peppers lengthwise in half; remove and discard ribs and seeds, leaving stems intact. Place peppers, cut sides up, in 13x9-inch baking dish. Step 3
Brown meat with onions and garlic in large skillet on medium heat. Add chili powder and cumin; cook and stir 1 min. Add beans and barbecue sauce; cook and stir 2 min. or until heated through. Remove from heat. Stir in cheese; spoon into pepper halves. Pour water into baking dish; cover. Step 4
Bake 40 to 45 min. or until heated through. Sprinkle with cilantro. Kraft Kitchen Tips!
Special Extra
For added colour, prepare using a combination of different coloured sweet peppers.
Special Extra
Serve topped with additional shredded cheese, sour cream and chopped green onions.
Make Ahead
Fill peppers as directed but do not bake. Refrigerate up to 24 hours before baking as directed, increasing baking time if necessary until peppers are heated through.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value
Total fat 15 g
23 %
Saturated fat 7 g
35 %
Cholesterol 85 mg
Sodium 490 mg
20 %
Total carbohydrate 35 g
12 %
Dietary fibre 8 g
32 %
Sugars 10 g
Protein 38 g
Vitamin A
15 %
Vitamin C
370 %
Calcium
20 %
Iron
35 %
Servings
4 servings, 2 stuffed pepper halves (407 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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