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Chili-Stuffed Peppers With Cabbage Slaw

Chili-Stuffed Peppers With Cabbage Slaw
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Serves 6| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

Kitchen timer
The bell peppers can be stuffed up to 12 hours in advance; refrigerate, covered. Bake as directed, adding 5 to 10 minutes to the covered baking time.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.