Vegetable Chili Stuffed Peppers Recipe

Name: Vegetable Chili Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium green bell peppers (or red or yellow); 1 tablespoon olive oil; 3/4 cup onion, sliced; 1/2 cup celery, sliced thin; 3 garlic cloves, sliced; 1 cup cooked red kidney beans, drained; 1/4 cup chopped olive (optional); 1 cup whole kernel corn (fresh or frozen); 1 tablespoon yellow cornmeal; 1 -2 teaspoon chili powder; 1 (8 ounce) can stewed tomatoes; 1/2 cup corn chips, crumbled; 1/2 cup shredded cheddar cheese (optional)

Servings: persons

4 medium green bell peppers (or red or yellow)
1 tablespoon olive oil
3/4 cup onion, sliced
1/2 cup celery, sliced thin
3 garlic cloves, sliced
1 cup cooked red kidney beans, drained
1/4 cup chopped olive (optional)
1 cup whole kernel corn (fresh or frozen)
1 tablespoon yellow cornmeal
1 -2 teaspoon chili powder
1 (8 ounce) can stewed tomatoes
1/2 cup corn chips, crumbled
1/2 cup shredded cheddar cheese (optional)

1
["Preheat oven to 400*F.", "In a large saucepan, heat 4"" water to boiling over high heat. Trim off 1"" from the tops of peppers and remove seeds. Coarsely chop tops, set aside. Add bell peppers to the boiling water. Cook 5 minutes, drain, set aside.", "In a large skillet, heat the oil. Saute onion, celery, garlic, and reserved chopped pepper tops until golden.", "Stir in kidney beans, olives, if using, and corn. Stir cornmeal and chili powder into stewed tomatoes. Add into sauteed vegetables. Heat to boiling, stirring occasionally. Simmer 10 minutes.", "Divide the chili mix into prepared bell peppers. Sprinkle the cheese and crumbled corn chips over tops of peppers.", "To bake, arrange well drained peppers upright in a 9"" cast iron skillet or shallow baking dish. Bake 20 minutes or until filling is bubbly and topping has browned.", "Arrange on serving platter and serve. Enjoy!"]

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium green bell peppers (or red or yellow), 1 tablespoon olive oil, 3/4 cup onion, sliced, 1/2 cup celery, sliced thin, and more.

Yes, Vegetable Chili Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Chili Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions