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Spicy Chili & Cheese Stuffed Peppers

  • prep time: 10 min
  • total time: 40 min
  • serves: 3 people
  • calories: 471 1 serving
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Ingredients

  • 3 large bell pepper, cut in half lengthwise and seeded
  • 1/2 tablespoon vegetable oil
  • 1 can (19 ounces) Campbell's® Chunky® Spicy Mexican Style Chili with Beans
  • 1 1/2 cups hot cooked white rice
  • 3/4 cup shredded Cheddar cheese (amount divided in recipe steps below)
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Ingredients

  • 3 large bell pepper, cut in half lengthwise and seeded
  • 1/2 tablespoon vegetable oil
  • 1 can (19 ounces) Campbell's® Chunky® Spicy Mexican Style Chili with Beans
  • 1 1/2 cups hot cooked white rice
  • 3/4 cup shredded Cheddar cheese (amount divided in recipe steps below)
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Instructions
Step 1

Heat the oven to 425°F. While the oven is heating, place the peppers, cut-side up, on a rimmed baking sheet.  Brush the peppers with the oil and season with salt and pepper.

Step 2

Stir the chili, rice and 1/2 cup cheese in a bowl.  Spoon about 1/2 cup chili mixture into each pepper half.

Step 3

Bake for 25 minutes or until the filling is hot and the peppers are tender.  Sprinkle the peppers with the remaining 1/4 cup cheese.  Bake for another 5 minutes or until the cheese is melted.

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Transform your dinner routine with these Spicy Chili & Cheese Stuffed Peppers—a hearty, vibrant dish of tender bell peppers filled to the brim with the robust flavors of Campbell's® Chunky® Spicy Mexican-Style Chili with Beans combined with fluffy rice and crowned with a molten layer of cheese. Each bite offers a harmonious blend of smoky & spicy flavors that will transport your taste buds straight to the heart of Mexican cuisine. This recipe brings a perfect balance of nutrition, flavor and visual appeal to your table in just 40 minutes. 

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Guided Cooking

Ingredients

  • 3 large bell pepper, cut in half lengthwise and seeded
  • 1/2 tablespoon vegetable oil
  • 1 can (19 ounces) Campbell's® Chunky® Spicy Mexican Style Chili with Beans
  • 1 1/2 cups hot cooked white rice
  • 3/4 cup shredded Cheddar cheese (amount divided in recipe steps below)

Instructions

  • Tips

    • For stuffed poblano peppers, substitute 4 large poblano peppers for the 3 bell peppers. Fill each pepper half with about 1/3 cup chili mixture and reduce the bake time by 5 minutes.
    • Using heat-and-eat rice is a great time saver!  Package sizes do vary, though, so you may need more than one package to get the 1 1/2 cups needed here.
    • Have a smaller can of chili on hand? This recipe also works with our 16.5 ounce can of Campbell's® Chunky® Spicy Mexican-Style Chili with Beans.

  • Step 1

    Heat the oven to 425°F. While the oven is heating, place the peppers, cut-side up, on a rimmed baking sheet.  Brush the peppers with the oil and season with salt and pepper.

  • Step 2

    Stir the chili, rice and 1/2 cup cheese in a bowl.  Spoon about 1/2 cup chili mixture into each pepper half.

  • Step 3

    Bake for 25 minutes or until the filling is hot and the peppers are tender.  Sprinkle the peppers with the remaining 1/4 cup cheese.  Bake for another 5 minutes or until the cheese is melted.

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Calories 471
Total Fat 18 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 43 mg
Sodium 761 mg
Total Carb 57 g
Dietary Fiber 8 g
Sugar 7 g
Protein 20 g
Vitamin D 0 %DV
Calcium 21 %DV
Iron 25 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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