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Chili Bean-Stuffed Peppers

  • Cook Time: 6 - 6 1/2 hours (low) or 3 - 3 1/2 hours (high)
  • Servings: Makes 4 stuffed peppers
  • Course: Main Dish

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  • 4 small to medium green, red, or yellow sweet peppers
  • 1 cup cooked converted rice
  • 1 15-oz. can chili beans with chili gravy
  • 1 15-oz. can or 2 8-oz. cans no-salt-added tomato sauce
  • 1/3 cup finely chopped onion
  • 3 oz. Monterey Jack cheese, shredded (3/4 cup)


Step 1

Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside.

Step 2

If necessary, cut a thin slice from the bottom of each pepper so they sit flat.

Step 3

In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner; stir in reserved chopped pepper and onion.

Step 4

Place peppers, filled side up, in cooker.

Step 5

Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.

Step 6

To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese.

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