3 Bean Beef Chili Over Bell Peppers – Slow Cooker

Ingredients

3 Bean Beef Chili Over Bell Peppers – Slow Cooker
by Chef Patricia DeMauro

Here is the link to the 3 Bean Beef Chili Over Rice – Slow Cooker video.  

This recipe will be used for chili with beans served over rice, baked potato stuffed with chili, and peppers stuffed with chili.

For Beef Chili

For Potatoes and Yams

Suggested toppings are,

Preparation

1. While the Chili is cooking in your slow cooker, wash the peppers and cut tops off of each pepper.
2. Pour olive oil in the palms of your hand and gently rub the outside of each pepper, and their tops.
3. Place the tops back on the peppers, then place the peppers and tops on a baking sheet, and put them into a preheated oven at 375°F until the peppers have softened, but not fully cooked.  Once the peppers are partially cooked, remove the cookie sheet from the oven and allow the peppers to cool for approx. 15-20 minutes.  When the peppers have cooled, then remove the pepper tops and place aside.
4. With a large spoon fill each pepper with the cooked chili from the slow cooker and generously drizzle grated cheese of your liking over the top of each pepper.  Place the cut pepper top back on the chili stuffed pepper with cheese and once again generously drizzle the pepper with grated cheese of your liking over the top of each pepper. For this recipe, I used cheddar cheese.
5. Place stuffed peppers back in the oven, but this time reduce the heat to 350°F and cook until the cheese melts, which will be about 8 – 12 minutes. The peppers should be slightly softened, but not mushy.

Mangia!