Entrée: United States – Chili Stuffed Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large bell peppers (any color)
2 cups (480 ml) prepared hot dog chili
1 cup (240 ml) cooked rice
1 cup (240 ml) (4 oz (115 g)) shredded Monterey Jack cheese
1 tbsp (15 ml) chopped cilantro (optional)

Show original ingredient measurements

4 large bell peppers (any color)
2 cups (480 ml) prepared hot dog chili
1 cup (240 ml) cooked rice
1 cup (4 oz / 115 g) shredded Monterey Jack cheese
1 tbsp (15 ml) chopped cilantro (optional)

Instructions

1. **Prepare the Peppers**: Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. **Make the Filling**: In a large bowl, combine the prepared hot dog chili with the cooked rice. Stir until well combined. Stuff each bell pepper with the chili-rice mixture, pressing down gently to pack the filling.
3. **Bake the Peppers**: Sprinkle shredded Monterey Jack cheese on top of the stuffed peppers. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.
4. **Garnish and Serve**: Remove from the oven and let cool slightly. Garnish with chopped cilantro before serving for a touch of freshness if you like.