Enchilada Stuffed Pepper Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
574 kcal
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Course
Main Course, Dinner, Others
Enchilada Stuffed Pepper Recipe
Description
This recipe involves preparing bell peppers sliced in half and precooked briefly to soften. The filling is a savory mix of browned ground beef, diced white onion, green chiles, fajita seasoning, cooked rice, and kidney beans, enhanced by fajita spices and mild enchilada sauce. Combining these ingredients creates a rich, textured filling with a balance of meat, beans, and cheese.
Baking the stuffed peppers allows the flavors to meld and the cheese to melt, resulting in a tender pepper base with a savory, well-seasoned interior. The partially baked pepper halves hold their shape but become tender enough to easily eat.
These can be served as a main course for family meals, packed lunches, or casual dinners. The filling can be prepared ahead of time and stored separately, then assembled before baking to save time. Variations in pepper shape allow for different serving styles, including standing whole peppers or halved as in the recipe.
Store leftovers in an airtight container in the refrigerator for up to 5 days.You may prep the filling ahead and bake the peppers later for convenient meal planning.Bell peppers with different shapes require different slicing methods; for four-pointed peppers, cut off the top and fill standing upright.
Ingredients
- 4.5 bell pepper
- 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 rice ⅓ cup dry, cooked
- 1 can Kidney Beans 15 oz
- 1 cup Colby jack cheese shredded
- 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 leftovers in an airtight container in the refrigerator for up to 5 days.
- You may prep the filling ahead and bake the peppers later for convenient meal planning.
- Bell peppers with different shapes require different slicing methods; for four-pointed peppers, cut off the top and fill standing upright.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1 serving (2 halves) | |
| Calories | 574kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 126mg | 42% |
| Sodium | 1053mg | 44% |
| Potassium | 780mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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