Chili Stuffed Peppers: A Low-Carb Twist

Ingredients:

• 4 large bell peppers (red, yellow, or green)

• 1 (15 oz.) can National Coney Island Chili

• 1 cup cooked rice or cauliflower rice

• ½ cup shredded cheddar cheese

• ½ cup diced onions

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp salt

• ½ tsp black pepper

Directions:

1. Preheat oven to 375°F.

2. Slice the tops off the bell peppers and remove seeds.

3. In a bowl, mix National Coney Island Chili, cooked rice, diced onions, chili powder, cumin, salt, and pepper.

4. Stuff each pepper with the chili mixture and place them in a baking dish.

5. Sprinkle cheddar cheese on top and cover the dish with foil.

6. Bake for 25–30 minutes, then remove the foil and bake for another 5 minutes until the cheese is bubbly.

7. Serve hot!

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