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    Chili Bean-Stuffed Peppers

    PREP: 20 minutes COOK: 6 to 61⁄2 hours (low) or 3 to 31⁄2 hours (high) MAKES 4 servings

    4 small to medium green, red, or yellow sweet peppers

    1 15-ounce can vegetarian baked beans, undrained

    1 cup cooked converted rice

    1 15-ounce can no-salt-added tomato sauce

    1⁄3 cup finely chopped onion (1 small)

    3⁄4 cup shredded Monterey Jack cheese (3 ounces)

    Chili powder (optional)

    1 Remove tops, seeds, and membranes from sweet peppers. Chop enough tops to make 1⁄3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so it sits flat.

    2 In a medium bowl stir together undrained beans and cooked rice; spoon into peppers. Pour tomato sauce into the bottom of a 41⁄2 – to 6-quart slow cooker; stir in onion and the reserved 1⁄3 cup chopped pepper. Place filled peppers, filling sides up, in cooker.

    3 Cover and cook on low-heat setting for 6 to 61⁄2 hours or on high-heat setting for 3 to 31⁄2 hours.

    4 To serve, transfer peppers to dinner plates and, if desired, cut in half. Spoon tomato mixture over peppers. Sprinkle with cheese and, if desired, chili powder.

    PER SERVING: 314 cal., 7 g total fat (4 g sat. fat), 19 mg chol., 522 mg sodium, 47 g carb., 9 g fiber, 13 g pro.