0 from 66 votes
Enchilada Stuffed Peppers Recipe
These enchilada stuffed peppers are a healthy and hearty vegetarian main with all the familiar flavors of classic enchiladas. They're loaded with brown rice, black beans, and corn, then smothered in enchilada sauce and topped with cheese. It's an easy recipe to make ahead of time, and they're always a hit!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 6 stuffed
Calories: 499 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
Stuffed Peppers
- 1 1 cup brown rice
- 6 6 bell peppers
- 2 2 tablespoons olive oil
- 1 1 medium onion minced
- 3 3 cloves garlic minced
- 1 1 large carrot diced small
- 15 15 ounce can black beans drained and rinsed
- 1 1 cup frozen corn
- 14 14 ounce can enchilada sauce
- 1 ½ 1 ½ cups EACH: grated sharp cheddar and Monterey jack cheese
- Optional toppings: diced avocado, cilantro, lime, and sour cream to serve
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
Monounsaturated Fat
9g
Cholesterol
40mg
(13%)
Sodium
643mg
(27%)
Potassium
964mg
(28%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
6692IU
(134%)
Vitamin C
164mg
(182%)
Calcium
355mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6stuffed
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.