First things first: Check out my post over at Anytime Health about which fruits and veggies are in season in September and how to pick the best of the best! CLICK HERE to read.
And now for today’s post: As you may have seen on Monday, over the weekend I made a big batch of chili. Even though I froze about 1/3 of the batch, it still always seems like whenever I made chili we end up eating it for days on end.
Here’s a quick way to spice up your leftover chili: Use it to make stuffed peppers!
Here’s what you do. Make a batch of chili.
CLICK HERE for my favorite chili recipe. I made a bigger batch by adding an extra kind of beans and some extra veggies and spices.
Enjoy it for a few days, then add some cooked brown rice or quinoa and a little cheese to the leftovers.
Spoon the mixture into peppers and bake:
Here’s the official recipe:
Chili Stuffed Peppers
Prep Time: 5 min
Cook Time: 30 min
Keywords: slow-cooker bake entree vegetarian healthy low-sodium black beans sweet potato tomato vegetables
- leftover chili
- cooked brown rice or quinoa
- shredded Mexican cheese
- bell peppers
1. Add brown rice and a little bit of cheese to your leftover chili.
2. Stir to combine.
3. Slice the tops off peppers and remove seeds.
4. Slice thin layer off the bottom to help them stand up straight.
5. Scoop chili mixture into peppers.
6. Stand peppers in a glass baking dish.
7. Cover with foil and bake at 375 degrees for 30-40 minutes.
Pretty easy right? Serve with some cranberry cornbread muffins. CLICK HERE for the recipe. I made them using applesauce instead of oil this time and left out the salt. Fabulous!
Looking for more ways to use up that leftover chili? I made a batch of homemade mac and cheese- basically the same way i make my Lentil veggie mac & cheese, but without the veggies and lentils…and then topped it with chili.
Also, chili is the new salsa! Didn’t you know?
PS. if you want to just skip the whole chili making process and get right to the stuffed peppers, try making stuffed peppers in the crockpot! Easy peasy.