Cut bell peppers in half through the stem and remove the seeds. Place the peppers into a ceramic baking dish and them for 10 minutes.
Heat a skillet to medium-high heat. Add the diced white onion, bell pepper, green chiles, and ground beef to the skillet. Then add seasoning.
Add the rice and beans to skillet with the beef. Stir filling mixture together.
Use a large serving spoon to scoop the filling mixture into each semi-cooked bell pepper. Top each pepper with cheese.
Bake your Enchilada Stuffed Peppers for 25 minutes or until cheese is melted. Garnish with guacamole and/or salsa, sour cream, and enjoy!
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