Dinner · Stuffed peppers
Spicy Chili Rice Stuffed Peppers
Prepared spicy chili supplies beans, tofu and seasoning for the filling. Cooked wild rice adds texture while a covered baking dish keeps the pepper halves moist.
Jump to ingredients
- Yield
- 2 dinner portions
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
Ingredients
1 can (14.7 ounces) spicy chiliAmy's: USDA Organic
1/3 cup dry wild rice, rinsedLundberg Family Farms: USDA Organic
1 teaspoon olive oilBragg: USDA Organic- 2 large bell peppers, halved lengthwise and seeded
- 2 cups water for rice, plus more as needed
- 1/4 cup water for baking dish
- 2 tablespoons chopped cilantro
- 2 teaspoons lime juice
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Cook the wild rice
Bring 2 cups water to a boil in a small saucepan. Add rice, cover and simmer for 45 to 55 minutes or according to its package until tender with many grains split. Drain; allow about 1 cup cooked rice for filling.
Prebake pepper halves
During the last 15 minutes of rice cooking, heat oven to 400°F. Rub peppers with oil and place cut-side up in a small baking dish. Add 1/4 cup water, cover tightly with foil and bake for 15 minutes until starting to soften.
Warm chili filling
Meanwhile combine the prepared chili and cooked rice in a saucepan. Heat over medium-low heat for 4 to 5 minutes, stirring, until steaming throughout; this uses already-cooked canned chili rather than raw beans or meat.
Fill and finish
Spoon hot filling into peppers, cover again and bake for 5 to 10 minutes until the peppers are fork-tender and filling is steaming hot. Finish with cilantro and lime. Plan about 75 minutes of cooking in total because the rice and pepper prebake overlap.
Kitchen tips
Fit peppers snugly in the dish so they stay upright.
Keep the foil tight during baking to trap steam and soften the pepper walls.
Substitutions
Use about 1 cup cooked brown rice instead of wild rice; prepare by its own package and adjust the schedule.
For dairy-free or gluten-free needs, verify the chili, rice and seasonings. No cheese is added, and the assigned chili contains soy from tofu.
Storage
Cool in shallow containers and refrigerate within 2 hours at 40°F or below for up to 3 days. Reheat the centers to 165°F (74°C).
Serving suggestions
Serve two filled pepper halves per person, spooning any filling that did not fit alongside.
Make ahead
Cook rice a day ahead and refrigerate promptly. Reheat it with the chili before filling the freshly prebaked peppers; cold filling needs longer in the oven.
Allergen details
Contains: soy.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Amy's - Organic Spicy Chili - 14.7 oz × 1 — $7.29
- Lundberg Family Farms Organic Wild Rice - 8 oz × 1 — $12.22
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
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Read recipe →Frequently asked questions
Is the chili made from scratch here?
No. The assigned can is a prepared spicy chili with beans and tofu. This recipe combines it with cooked rice; it does not claim to create the chili itself.
How can I reduce the heat?
Choose a milder prepared chili and check its ingredient label, or serve smaller portions with an unseasoned side. Lime adds brightness but does not remove the chili heat.