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Gluten Free: Yes
Serving Size: 2 Peppers
Total Time: 1 Hour
Meal Occasion: Dinner
Level of Difficulty: Medium
Serving Size: 2 Peppers
Total Time: 1 Hour
Meal Occasion: Dinner
Level of Difficulty: Medium
Ingredients
- 2 bell peppers (any color)
- 1 (425 g) can STAGG® Vegetable Garden Chili
- 2 cups (250 g) shredded Cheddar cheese
- 1 cup (25 g) crushed baked Cheddar-flavored tortilla chips
- ½ cup (130 g) salsa
- 2 tablespoons (2 g) chopped fresh cilantro
Directions
- Heat oven to 350°F.
- Cut bell peppers in half lengthwise, leaving stem ends intact. Remove seeds.
- In large bowl, combine chili, cheese, chips, salsa and cilantro; mix well. Divide chili mixture evenly among bell pepper halves.
- Bake 25 to 30 minutes or until bell peppers are roasted and filling is hot and bubbly. Garnish with additional cilantro, if desired.
Notes
- Have fun eating your vegetables. Try STAGG® Vegetable Garden Chili in a colorful bell pepper bowl for a change of pace.
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