Chili-Stuffed Peppers With Cabbage Slaw

Chili-Stuffed Peppers With Cabbage Slaw
Anna Williams
Last night's slow-cooked chili becomes the filling for these hearty stuffed bell peppers.

Get the recipe for Chili-Stuffed Peppers With Cabbage Slaw.
Serves 6
preparation
25
minutes
cooking
60
minutes

Ingredients

Leftovers from Slow-Cooker Black Bean and Zucchini Chili:
5 1/2
cups
Slow-Cooker Black Bean and Zucchini Chili
Additional ingredients:
2
cups
pepper Jack, grated (about 8 ounces)
6
small bell peppers, halved lengthwise and seeded
kosher salt and black pepper
2
tablespoons
fresh lime juice
1
tablespoon
canola oil
1
teaspoon
sugar
1/4
small head green cabbage, thinly sliced
4
scallions, thinly sliced

Directions

  1. Heat oven to 400° F. In a medium bowl, mix together the chili and 1 cup of the cheese. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish; season with 1/2 teaspoon salt and ¼ teaspoon black pepper. Divide the chili mixture among the bell peppers, add ½ cup water to the baking dish, and tightly cover the dish with foil.
  2. Bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining cup of cheese, and bake until the cheese is melted, 5 to 7 minutes more.
  3. Meanwhile, in a large bowl, whisk together the lime juice, oil, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the cabbage and toss to combine. Serve with the bell peppers, sprinkled with the scallions.
Dawn Perry
September 2012

Nutritional Information

  • Per Serving
  • Calories 365
  • Fat 21 g
  • Sat Fat 9 g
  • Cholesterol 74 mg
  • Sodium 1,089 mg
  • Protein 24 g
  • Carbohydrate 23 g
  • Sugar 8 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 277 mg
What does this mean? See Nutrition 101.