Marissa is the writer of ThePracticalMommy and the blog Mommy Knows What's Best. She is a stay-at-home mom to four and was a teacher.
It seems like whenever my husband and I make a pot of chili, we always have a lot for leftovers. Instead of serving it straight up as a leftover one night, I decided to change things a bit.
This recipe is fast and simple to follow. It is perfect for any kind of chili leftovers and it can even be used as an alternate stuffed peppers recipe. The recipe can even be prepared the night before and is great for busy families.
The buttery crumb topping on the peppers is a fabulous addition, giving the chili a crunchy, savory texture. A dollop of sour cream on top (optional) is great as well.
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Serves 4-6 people, depending on serving
- 4 green peppers, (will make 8 stuffed peppers)
- leftover chili
- 1-2 cups Ritz or saltine crackers, crushed
- 1 cup shredded cheese, Mexican blend, cheddar, or other of your choice
- 1 cup butter, melted
- rice, cooked, white or brown
- sour cream, optional
- Preheat oven to 375. Make rice, and set aside.
- Clean peppers. Halve them and remove seeds. Place them in greased casserole baking dish.
- Spoon enough chili into the peppers to reach a half inch near the top of the pepper.
- Place peppers in the oven covered with aluminum foil. Bake for 20 minutes.
- While peppers are baking, prepare crumb topping. Melt butter in a microwave safe container. Mix the crushed crackers into the melted butter until all crumbs are covered.
- Remove peppers from oven. Top with cheese and crumb topping. Return to the oven for an additional 10 minutes, or until the crumb topping is slightly brown.
- Serve immediately over cooked rice.
Notes About Nutritional Information
- My chili was made with beef, veggies, and beans.
- I used sharp cheddar shredded cheese.
- I used brown rice.
- I used salted butter.
Rate this Stuffed Pepper Recipe!
© 2012 Marissa