DASH Diet Chili Bean-Stuffed Peppers

Well I have finished the first week of the DASH diet regime. My first-week weight loss results are 2.5 pounds. Not bad for the first week. I do not feel hungry or deprived. So here is this weeks recipe to try.

Tonight for dinner I am in the kitchen making “Stuffed Peppers”. Now the thing I like about stuffed peppers is the combination of various foods that you can stuff your peppers with. For example tonight my peppers are being stuffed with basmati rice, brown lentils, onions, mushroom, walnuts, and a good tomato paste.

But the recipe I am sharing with you is different, but also very tasty. This is a great DASH diet recipe to enjoy for lunch or dinner. I like to cook more than one serving, this way I have luck or dinner for the next day and with my busy schedule that is a blessing.

Ingredients:

• 4 small to medium green, red, or yellow sweet peppers
• 1 cup cooked cooked rice
• 1 15-ounce can chili beans with chili gravy
• 1 15-ounce can or 2 8-ounce cans no-salt-added tomato sauce
• 1/3 cup finely chopped onion
• 3 ounces Monterey Jack cheese, shredded (3/4 cup)
• Chili powder (optional)

Instructions:

1. Remove tops, membranes, and seeds 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 they sit flat.

2. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker.

3. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.

4. To serve, transfer peppers to a serving plate and cut in half if desired. Spoon tomato sauce over peppers and sprinkle with cheese and, if desired, chili powder.

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