Enchilada Stuffed Pepper Recipe
Take all of your favorite enchilada ingredients and flavors, brown them up in a skillet, and stuff it into a juicy bell pepper. Baked until golden with bubbly cheese on top, these Enchilada Stuffed Bell Peppers are a quick, easy, and delicious weeknight meal.
Servings: 4
Calories: 574kcal
Equipment
- skillet
- Rubber Spatula
- Meat spatula
- Measuring cups and spoons
- Sauce pot
- pyrex baking dish
- Cutting Board
- Knife
- vegetable chopper optional
- Spoon
- Can opener
- strainer
Ingredients
- 4.5 bell peppers
- 1 lbs ground beef 90% lean
- 1 can red enchilada sauce 10 oz
- 1 can green chiles 4.5 oz drained
- ½ white onion
- 1 packet fajita seasoning
- 1 cup cooked rice ⅓ cup dry
- 1 can kidney beans 15 oz
- 1 cup shredded Colby Jack cheese
- cooking spray as needed
Instructions
- If you’re not using pre-cooked rice, prepare the rice according to the bag instructions. If cooking rice from scratch, I recommend mixing in a tablespoon of butter after cooking, too.
- Preheat the oven to 350°F. Wash bell peppers and cut them in half through the stem and remove the seeds. Place the peppers into a ceramic baking dish and spray with cooking spray. Bake them for 10 minutes with nothing in them.
- While the rice and bell peppers are underway, use a vegetable chopper to dice the white onion and additional bell pepper. Open the green chiles and drain the excess juice.
- Heat a skillet to medium-high heat. Add the diced white onion, bell pepper, green chiles, and ground beef to the skillet. Cook for 8 minutes or until the meat is more brown than red. Add the fajita seasoning and water (if the seasoning packet calls for it). Allow the meat to finish cooking and soak in the fajita seasoning. Remove pan from heat.
- Drain and rinse the kidney bean then add to the meat skillet. Once the rice has fully cooked (ensure no water is remaining!!), add the rice to the meat and beans. Stir filling mixture together. Add the can of enchilada sauce and stir again.
- Use a large serving spoon to scoop the filling mixture into each semi-cooked bell pepper. Divide the mixture equally between the 8 halves.
- Top all 8 pepper halves with shredded cheese.
- Bake your Enchilada Stuffed Peppers for 25 minutes or until cheese is melted and peppers have softened. Serve a la carte, topped with guacamole and/or salsa, sour cream, and enjoy!
Notes
Store these Enchilada Stuffed Peppers in an airtight container for up to 5 days in the fridge. You can also just prep the filling ahead of time if you’d like then assemble and bake when you plan to enjoy them.
If your pepper has one or three points, I recommend slicing the peppers in half through the stem and then de-seeding (as recipe is written). If your pepper has four points on the bottom, you can choose to make these bell peppers standing upright. To do this just cut about ½ inch of the pepper off the top to remove the stem and then remove seeds as if you are gutting a pumpkin. Fill the peppers with the enchilada filling from the top and bake them standing up.
Nutrition
Serving: 1 serving (2 halves) | Calories: 574kcal | Carbohydrates: 51g | Protein: 47g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 126mg | Sodium: 1053mg | Potassium: 780mg | Fiber: 13g | Sugar: 8g