WEIGHT WATCHERS MEXICAN STUFFED PEPPERS

INGREDIENTS

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

DIRECTIONS

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

Nutritional Information
Calories332
Total Fat (g)12
Saturated Fat (g)5
Cholesterol (mg)25
Sodium (mg)918
Carbohydrate (g)42
Fiber (g)10
Protein (g)16
Percent Daily Values are based on a 2,000 calorie diet.