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Chili Stuffed Peppers

As temperatures keep getting lower, we’re craving more comfort foods and hot dishes to keep us warm! These stuffed peppers fit the bill with a fun twist on chili that’s still a satisfying comfort meal.

Chili stuffed peppers! Chili is one of our favourite fall foods! That being said, in the season of warm, comforting dishes, sometimes it’s nice to have a little variety from the staple soups and stews we see so much of this time of year. That’s where stuffed peppers come in!

 Stuffed peppers are a great way to repackage a classic meal and make it fun again. They also add a full serving of vegetables to your meal 😉 These stuffed peppers are loaded with both fibre and protein since the main feature of our chili is black and kidney beans! 15g each of fibre and protein will keep you going for a long time. These peppers are great plain but also delicious with any toppings you’d like:

  • Avocado/guacamole
  • Cheese
  • Salsa
  • Sour cream or Greek yogurt
  • Fresh herbs like cilantro or basil

These are meal prep item because they’re already packaged and portioned out for you – just freeze and they’re ready to go any time!

Print Recipe
Chili Stuffed Peppers
Chili Stuffed Peppers!
Prep Time 15-20 minutes
Cook Time 15 minutes
Servings
peppers
Ingredients
  • 1/2 tbsp olive oil
  • 1 medium red onion diced
  • 2 cups Mushrooms sliced
  • 1 19-oz can Black beans no salt added, drained and rinsed
  • 1 19-oz can kidney beans no salt added, drained and rinsed
  • 1 tbsp chili spice
  • 1 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
Prep Time 15-20 minutes
Cook Time 15 minutes
Servings
peppers
Ingredients
  • 1/2 tbsp olive oil
  • 1 medium red onion diced
  • 2 cups Mushrooms sliced
  • 1 19-oz can Black beans no salt added, drained and rinsed
  • 1 19-oz can kidney beans no salt added, drained and rinsed
  • 1 tbsp chili spice
  • 1 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
Chili Stuffed Peppers!
Instructions
  1. Preheat oven to 350F.
  2. Prepare your peppers: Remove tops, leaving as much pepper as possible. Remove pith and seeds from inside peppers, place in a small casserole or baking dish.
  3. Bake peppers at 350F for 15 minutes.
  4. While the oven heats and peppers are baking, prepare chili stuffing: To a medium-hot pan, add olive oil and diced onions. Stir to coat onions with oil, cook on medium heat until onions are slightly translucent.
  5. Add sliced mushrooms, stir to mix evenly with onions. Cook another 3-5 minutes until mushrooms begin to brown.
  6. Add black beans, kidney beans, chili, cayenne, smoked paprika, salt and pepper. Stir to coat evenly and cook another 5 minutes on medium-high heat, stirring often.
  7. Add diced tomatoes and stir to combine.
  8. To your baked peppers, add chili mixture using a serving spoon until peppers are completely full, packing down the mixture as you add it.
  9. Place peppers back into the oven for an additional 10 minutes.
  10. Serve with desired toppings and enjoy!
Recipe Notes

Nutrition Information (1 pepper):

Calories 269 / Fat 1.6g (Saturated Fat 0.3g, Trans Fat 0g) / Carbohydrates 51.3g (Fibre 14.8g, Sugar 11.5g) / Protein 15.4g

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