Leftovers from Slow-Cooker Black Bean and Zucchini Chili:
5 1/2 cups Slow-Cooker Black Bean and Zucchini Chili
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
Sat fat 9g
How to Make It
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.
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