Enchilada Stuffed Peppers Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
40 mins
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Total Time
1 hr 25 mins
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Servings
6 stuffed
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Calories
499 kcal
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Course
Dinner
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Cuisine
North American
Enchilada Stuffed Peppers Recipe
Description
The Enchilada Stuffed Peppers Recipe features bell peppers hollowed out and filled with a savory mixture of brown rice, black beans, corn, diced onions, carrots, and minced garlic, all cooked together with canned enchilada sauce. The ingredients are combined with shredded Monterey Jack and sharp cheddar cheeses, ensuring a creamy, melted texture inside and on top of the peppers after baking.
The baking method involves covering the peppers with foil initially to cook them through and finish uncovered to brown the cheese topping. This produces tender, flavorful peppers with a slightly crisp cheese crust. The filling is seasoned and moist, balancing the vegetables' sweetness and the enchilada sauce's tang.
These stuffed peppers are ready to serve topped with cilantro, lime, sour cream, and optional diced avocado, contributing freshness and creaminess. They are suitable as a vegetarian main dish or a hearty side and work well for meal prepping.
Ingredients
Stuffed Peppers
- 1 cup brown rice
- 6 bell pepper
- 2 tablespoons olive oil
- 1 medium onion minced
- 3 cloves garlic minced
- 1 large carrot diced small
- 15 ounce black beans drained and rinsed, canned
- 1 cup corn frozen
- 14 ounce enchilada sauce canned
- 1 ½ cups cheddar cheese grated, sharp (cheddar
- 1 ½ cups Monterey jack cheese grated, sharp (cheddar
- avocado to serve, optional toppings, avocado diced
- cilantro
- lime
- sour cream
Instructions
- Place the brown rice in a small pot with 2 cups of water. Bring to a boil then reduce the heat to low, cover the pot, and let it simmer for 40 minutes, or until the rice is tender.
- Preheat the oven to 425 degrees Fahrenheit. Drizzle a little oil in the bottom of a casserole dish. Cut the tops off the peppers, remove the seeds and membranes, and place them in the casserole dish. Finely mince the pepper tops.
- Heat the olive oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook for 5 minutes, add the minced pepper tops, garlic, and carrot and cook until the carrot is soft, about 5 minutes.
- Add the cooked rice, beans, corn, and enchilada sauce to the pan and mix everything well. Set aside 1 cup of the cheese and stir in the rest. Stuff the peppers then sprinkle the remaining cheese over the top.
- Cover the casserole dish with aluminum foil and bake in the oven for 35 minutes. Remove the cover and bake for another 10 minutes.
- Serve with any or all of the optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6stuffed
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1 stuffed pepper | |
| Calories | 499kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 643mg | 27% |
| Potassium | 964mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 6692IU | 134% |
| Vitamin C | 164mg | 182% |
| Calcium | 355mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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