Stuffed Peppers

Description

Try this 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
Servings
6
Difficulty
Easy

Ingredients

  • 6 medium bell peppers
  • 12 oz. Custard Stand Hot Dog Chili
  • 1 c cooked rice
  • 1 c Monterey Jack cheese, shredded
  • 15oz. can diced tomatoes with green chiles
  • 1 zucchini
  • 1 squash
  • sour cream, for topping

Products You'll Need

Custard Stand Hot Dog Chili
Custard Stand Hot Dog Chili

Directions

  1. Preheat oven to 400 degrees.
  2. Remove the tops and seeds from the bell peppers.
  3. Sauté diced zucchini and squash.
  4. Stir together rice, Custard Stand Hot Dog Chili, zucchini, squash, and 1/2 of the cheese.
  5. Spoon mixture into peppers.
  6. Pour diced tomatoes and juice into a 9"-x-13" baking dish.
  7. Place peppers cut side-up and drizzle with oil.
  8. Spoon beef mixture into each pepper and top with Monterey Jack, then cover the baking dish with foil.
  9. Bake for about 35 minutes or until the peppers are tender.

***

If you have the time, you can also prepare these in a slow cooker.

  1. Pour diced tomatoes and juice into a 5-6 quart slow cooker.
  2. Place stuffed peppers filled side up into slow cooker.
  3. Cover and cook on low for 5 hours or on high for 3 hours.
  4. Remove peppers carefully from the cooker and place them on a plate.
  5. Spoon tomato sauce from the slow cooker over the peppers and top with cheese.