You will never have better chili than this! This meat-chipped chili is not your typical chili! I prepare this and cook it in a slow cooker. It’s perfect for events or chilly winter evenings.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 large red bell peppers, halved and seeded
- 1 (8 ounce) can stewed tomatoes, with liquid
- ⅓ cup quick-cooking brown rice
- 2 tablespoons hot water
- ½ (15 ounce) can kidney beans, drained and rinsed
- ½ cup frozen corn kernels, thawed and drained
- 2 green onions, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- ½ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
- Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
- Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
- Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
- Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 352 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Two things: Stewed tomatoes tend to be somewhat sweet, so used diced tomatoes with green chili peppers instead; and much prefer smaller red beans to kidney beans. Other than those, okay.
Delicious! Now all I am missing is mashed potatoes!
The first time I made this I used the crockpot and the peppers got mushy. The second time, I baked them in the oven for 30 minutes and they were just right. However, they are SO BLAND when you don’t use red pepper. I added Italian seasoning blend and garlic after they were done baking, but it was too late. Needed to be cooked with the spices. Another good alternative would be using salsa instead of stewed tomatoes but then I would change cheese from mozzarella to Mexican or cheddar.
Very quick and easy! Warmed 4 minutes, stuffed with leftover red beans and rice, warmed another 4, added cheese and warmed 1 minute; excellent!!
I didn’t have canned tomatoes so used a jar of Classico pasta sauce. Added more veggies and it was just delish!
Yes made some changes and it was delicious! Will make it again
Turned out great!!! I decided to bake it at the end because the peppers weren’t soft enough for my family. Made some with rice and beans and the other ingredients and some without rice and beans.
I have been making this for years. It is one of our family favorites : ) Great for lunch also!
I liked it. My granddaughter doesn’t like Bel pepper, but I thought it tasted great
Followed recipe except for adding Rotel instead of stewed tomatoes to kick it up a notch – like spicy. Will make again!
From previous reviews I added some salsa and ground turkey. This dish is very tasty.
Thank you, Thank you ! Great recipe!
I will definitely make this again, possibly even later this week. My husband, a carnivore, really liked it. I keep trying to find tasty meatless dishes that he’ll like but I’m rarely successful. He said he wouldn’t have noticed it was meatless if I wouldn’t have confessed when we sat down to eat. I stuck pretty closely to the recipe except for using salsa instead of tomatoes and added mushrooms to the rice. Thanks so much for sharing this recipe.
Enjoyed it. Thanks.
Loved it! So easy!
Delicious as written. But I made it a 2nd time with a few changes. I used canned diced tomatoes with chillis. i boiled the rice in a mixture of low sodium chicken broth and the juice of the canned diced tomatoes. I also fried onions in garlic and added to the rice mixture. Along with black beans instead of kidney beans and added 1 shredded chicken breast. Black pepper and some cayenne pepper to taste. I pre cooked peppers in microwave for a couple of minutes or until soft as suggested. I then stuffed my peppers then put in oven at 350 for 25 minutes added the Parmasean and a slice of provolone cheese and put it back in the oven until cheese is melted. Great easy recipe! Thanks Jen!
too spicy and too much kidney beans. Other than that it was decent. I won’t use it as a main dish either.
Next time I will drain the juice from the tomatoes & maybe add crushed croutons to the top. Other than that they were excellent 🙂
Wonderful recipe, we all loved it! I will be tossing the stewed tomatoes in the food processor next time, they were a bit large out of the can. But truly wonderful flavor.
I was skeptical at first, for the simple fact that I don’t generally like peppers, but these turned out surprisingly tasty! They were super quick and easy to throw together after work, and very healthy/inexpensive. I only rate the 4 stars though because the beans were not quite cooked through (“microwave times may vary”, after all) and I added a few spices based on other reviews/my own assertion that the combined flavors might seem a bit bland. Still, a great jumping off point to adjust to suit your own tastes and preferences.
This was my meatless meal for this week. I love the fact that this dish comes together so quickly and is made completely in the microwave. I will make it again, but I will add salt to the peppers as well as to the tomato/rice mixture. I will also increase the red pepper flakes and perhaps add some garlic.