5 from 44 votes
Enchilada Stuffed Peppers Recipe
Enchilada Stuffed Peppers combine cooked brown rice, black beans, corn, and vegetables in a blend seasoned with enchilada sauce and topped with melted Monterey Jack and cheddar cheese. The peppers are baked until tender with a cheesy golden top, offering a hearty, flavorful dish with a mix of textures from the vegetables and beans. This recipe provides a filling and colorful main course.
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings:
6
stuffed
Calories:
499 kcal
Course:
Dinner
Cuisine:
North American
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 Monterey jack cheese grated, sharp (cheddar
- 1 ½ cups cheddar cheese grated, sharp (cheddar
- cilantro
- lime
- sour cream
- avocado to serve, optional toppings, avocado diced
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 stuffed
Amount Per Serving
Calories 499
% 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.