Chili-Stuffed Peppers

Gluten Free
Health score
19%
Chili-Stuffed Peppers
60 min.
6
303kcal

Suggestions

These chili-stuffed peppers are a delicious and hearty meal that's perfect for a cozy night in. With a savory ground beef and bean filling, they're a satisfying option that's both comforting and nutritious. The peppers themselves add a nice touch of freshness and a subtle hint of spice. This recipe is also a great way to sneak in some extra veggies, making it a well-rounded and flavorful dish. The best part? They're easy to make and can be prepared in advance, making them a convenient option for busy weeknights or meal prep. Imagine serving these peppers to your family or friends – they're sure to be a crowd-pleaser! The combination of flavors and textures creates a delightful sensory experience. The aroma of the spices fills the air, and the cheese melts to create a creamy texture that complements the tender peppers. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is definitely one to try. So, if you're looking for a tasty and healthy meal option, look no further than these chili-stuffed peppers. They're sure to become a favorite in your household!

Ingredients

  • pound ground beef 90% lean ( )
  • 10 ounces tomatoes diced green undrained canned
  • 0.3 teaspoon ground pepper 
  • 16 ounces chili beans sauce undrained canned
  • teaspoon chili powder 
  • medium bell pepper green
  • 0.5 cup onion chopped
  • 0.3 teaspoon pepper 
  • 0.5 teaspoon salt 
  • 0.8 cup cheddar cheese shredded

Equipment

  • frying pan
  • oven
  • baking pan

Directions

  1. Cut tops off peppers and remove seeds.
  2. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes.
  3. Drain and rinse in cold water; set aside.
  4. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  5. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  6. Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through.
  7. Sprinkle with cheese.

Nutrition Facts

Calories303kcal
Protein31.26%
Fat39.79%
Carbs28.95%

Properties

Glycemic Index
21.33
Glycemic Load
0.74
Inflammation Score
-8
Nutrition Score
22.776086802068%

Flavonoids

Apigenin
0.01mg
Luteolin
5.62mg
Isorhamnetin
0.67mg
Kaempferol
0.16mg
Myricetin
0.02mg
Quercetin
5.57mg

Nutrients percent of daily need

Calories:302.59kcal
15.13%
Fat:13.46g
20.71%
Saturated Fat:5.98g
37.4%
Carbohydrates:22.04g
7.35%
Net Carbohydrates:15.99g
5.81%
Sugar:8.59g
9.55%
Cholesterol:63.26mg
21.09%
Sodium:961.33mg
41.8%
Alcohol:0g
100%
Protein:23.79g
47.59%
Vitamin C:102.41mg
124.13%
Vitamin B6:0.84mg
41.85%
Zinc:5.91mg
39.42%
Phosphorus:358.24mg
35.82%
Vitamin B12:1.83µg
30.47%
Potassium:919.61mg
26.27%
Vitamin B3:5.08mg
25.42%
Selenium:17.72µg
25.32%
Fiber:6.06g
24.23%
Iron:4.09mg
22.71%
Vitamin B2:0.36mg
21.21%
Copper:0.37mg
18.54%
Magnesium:72.15mg
18.04%
Calcium:163.7mg
16.37%
Vitamin A:780.42IU
15.61%
Vitamin K:12.03µg
11.46%
Folate:45.57µg
11.39%
Manganese:0.23mg
11.31%
Vitamin B1:0.16mg
10.83%
Vitamin E:1.42mg
9.49%
Vitamin B5:0.7mg
7.02%
Vitamin D:0.16µg
1.07%