4 medium size bell peppers,
your choice of color
1 (15 oz) can chili beans with the gravy
1 cup cooked converted rice
4 oz shredded Monterey Jack cheese
1 (15 oz) can tomato sauce
1. Remove tops, membranes and seeds from peppers.
In a medium bowl, stir together chili beans with chili gravy, rice and
1/2 cup of the cheese; spoon into peppers.
Pour tomato sauce into the bottom of a 5 or 6 quart slow cooker.
Place peppers, filled sides up in slow cooker.
2. Cover; cook on LOW 6 to 6 1/2 hours or on HIGH
3 to 3 1/2 hours.
3. Transfer peppers to a serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.
Yield: 4 Servings
Weight Watchers Points Plus+ =7 per serving
Total Fat (g)12
Saturated Fat (g)5
Percent Daily Values are based on a 2,000 calorie diet.
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Posted by Internet News | 4:21 PM | WEIGHT WATCHERS MEXICAN STUFFED PEPPERS recipe