Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings
Dawn Perry


Credit: Anna Williams

Recipe Summary test

25 mins
1 hr
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

365 calories; fat 21g; saturated fat 9g; cholesterol 74mg; sodium 1089mg; protein 24g; carbohydrates 23g; sugars 8g; fiber 6g; iron 3mg; calcium 277mg.