Chili-Stuffed Peppers With Cabbage Slaw

Photo by Anna Williams
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 365 calories
    • 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


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


  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.