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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 574 kcal
Course: Main Course , Dinner , Others
Cuisine: Mexican , Tex-Mex

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Use a large serving spoon to scoop the filling mixture into each semi-cooked bell pepper. Divide the mixture equally between the 8 halves.
  7. Top all 8 pepper halves with shredded cheese.
  8. 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.
  • 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 Information

Serving 1 serving (2 halves) Calories 574kcal (29%) Carbohydrates 51g (17%) Protein 47g (94%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 126mg (42%) Sodium 1053mg (44%) Potassium 780mg (22%) Fiber 13g (52%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 574

% 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.