Leftover Chili Stuffed Peppers
|Amount Per Serving||Value|
|Total Carbohydrates (g)||29.0 g|
|Fibre (g)||7.0 g|
|Sodium (mg)||270.0 mg|
|Fat (g)||7.0 g|
|Saturated Fat (g)||1.5 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||10.0 mg|
|Iron (mg)||2.0 mg|
|Potassium (mg)||577.0 mg|
|Vitamin D (mcg)||0.0 mcg|
|Calcium (mg)||90.0 mg|
|Sugar (g)||8.0 g|
|Protein (g)||8.0 g|
- 2 cups leftover EASY 2 BEAN VEGGIE CHILI (see recipe below)
- 1/4 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
- 4 red bell peppers, tops sliced off and cored
- 1/4 cup shredded cheddar cheese
Or Try It With
Preheat oven to 375°. Combine leftover chili with Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in bowl.
Evenly fill peppers with Chili mixture and arrange in shallow baking dish.
Bake 30 minutes. Sprinkle peppers evenly with cheese and bake 10 minutes or until peppers are tender and cheese is melted.
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