Stuffed Peppers

Try this stuffed peppers recipe featuring fresh vegetables and America’s tastiest hot dog chili. You won’t believe how good this is!
Stuffed Peppers filled with Custard Stand Hot Dog Chili

Time to Table

Prep Time
15 minutes
Cook Time
3 - 5 hours


  • 6 medium bell peppers
  • 16 oz. of Custard Stand Hot Dog Chili
  • 1 cup cooked rice
  • 1 cup Monterey Jack cheese, shredded
  • 1 15oz. can diced tomatoes with green chilies
  • 1 zucchini
  • 1 squash
  • sour cream, for serving

Products You'll Need


  1. Remove the tops and seeds from the bell peppers.
  2. Sauté diced zucchini and squash.
  3. Stir together rice, Custard Stand Hot Dog Chili, zucchini, squash and 1/2 of the cheese. Spoon into peppers.
  4. Pour diced tomatoes and juice into a 5-6 quart slow cooker.
  5. Place stuffed peppers filled side up into slow cooker.
  6. Cover and cook on low for 5 hours or on high for 3 hours.
  7. Remove peppers carefully from cooker and place on serving plate.
  8. Spoon tomato sauce from the bottom of the slow cooker over the peppers and top with cheese.