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Gallery Chili-Stuffed Peppers Credit: Justin Walker Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Ingredients Ingredient Checklist 4 medium bell peppers 2 cups Easy Beef Chili 1 1/2 cups cooked white rice 1 large egg, lightly beaten 1 cup tomato sauce (from an 8-ounce can) 1/2 cup low-sodium chicken broth 1 tablespoon harissa paste 1 teaspoon extra-virgin olive oil, plus more for drizzling 1 cup loosely packed flat-leaf parsley leaves 1 teaspoon fresh lemon juice

Gallery Chili-Stuffed Peppers Credit: Justin Walker

Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Chili-Stuffed Peppers      Credit: Justin Walker  

Chili-Stuffed Peppers

Credit: Justin Walker

Chili-Stuffed Peppers

Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 20 mins

Servings: 4

prep: 30 mins

total: 1 hr 20 mins

prep:

30 mins

total:

1 hr 20 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 medium bell peppers 2 cups Easy Beef Chili 1 1/2 cups cooked white rice 1 large egg, lightly beaten 1 cup tomato sauce (from an 8-ounce can) 1/2 cup low-sodium chicken broth 1 tablespoon harissa paste 1 teaspoon extra-virgin olive oil, plus more for drizzling 1 cup loosely packed flat-leaf parsley leaves 1 teaspoon fresh lemon juice

Directions

Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.

In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.

Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.

Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.

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