Cheesy enchilada stuffed peppers are an easy dinner your family will love! These stuffed peppers have all of your favorite enchilada ingredients but served up a little lighter and healthier. You won’t miss the tortillas when you give these a try. It’s an easy weeknight dinner!
Don’t get me wrong, I love enchiladas but sometimes there’s just not enough time to do all the work to make them! So, when I get a craving, I make these Enchilada Stuffed Peppers – all of the great flavors but easier to make and a little healthier, too!
Table of Contents
Ground Turkey Stuffed Peppers are a Lighter Twist on Enchiladas!
Enchiladas can be a little heavy so these stuffed peppers are a fun way to lighten things up and get more veggies at dinnertime without giving up all the cheesy enchilada goodness. Plus, you can customize the ingredients depending on what you like.
- Depending on what you like, you can use ground turkey or ground beef for this recipe. I like to use ground turkey because it’s leaner.
- Choose your favorite bell pepper – red, yellow, red or green – or use a mix if you’re feeling colorful.
- Sometimes I stuff the peppers with cooked rice or you can swap the rice for black beans – or do half of each!
- I also add corn and you can use frozen, fresh or canned depending on what you have on hand.
- Choose your favorite enchilada sauce and you can make them as spicy or mild as you like.
- Don’t forget the cheese! I love to use shredded cheddar or Monterey jack cheese.
Learn how to make stuffed peppers in the oven and you’ll want to make them every week! It’s such an easy recipe and one of my favorites for busy weeknights.
How to Prep the Peppers
Bell peppers are perfect for stuffing – here’s how to prep them!
- Slice the top off of the pepper (the end with the stem).
- Carefully remove the seeds and the white ribs inside the pepper.
- Stand the pepper on its end. If it tips over, you can slice a thin amount of the bottom to even it out. Be careful not to slice too much off – you don’t want a hole in the bottom otherwise your filling will leak out.
Place the peppers in a prepared baking dish and set them aside while you make the filling.
How to Make Enchilada Filling for Stuffed Peppers
Whether your making beef enchilada stuffed peppers or ground turkey ones, start by browning the meat in a pan over medium heat.
Once it’s cooked, drain off the excess grease and then add cooked rice (or black beans), corn, and the enchilada sauce. Stir to combine and then give it a taste – add salt and pepper if it needs it!
Spoon the mixture into the hollowed-out peppers and top each with shredded cheese.
How to Bake Stuffed Peppers
- Once you’ve stuffed the peppers, pour some water into the baking dish.
- Grab a piece of foil and spray on side with cooking spray.
- Place the foil, sprayed side down, over the baking dish. This will help trap the heat inside the baking dish so the peppers can steam and cook through.
Bake the peppers for 45 minutes to an hour at 375°F or until the peppers are softened, but not mushy. They should be crisp-tender and the filling should be hot.
More Recipe Tips & Tricks!
You can prepare the peppers up to a day in advance, keep them in the fridge and then bake them when you’re ready to serve them. This is great when you know you have a busy night coming up!
They’re also great for meal prep – just make them as directed, cool them completely and keep them stored in the refrigerator for three to four days. Or, freeze them for later – just be sure to tightly wrap them with plastic wrap and keep them in a freezer-safe container.
The next time you’re craving enchiladas but don’t want the hassle I hope you give this enchilada stuffed peppers recipe a try! They’re so delicious and easy to make – enjoy!
Other Dinners You’ll Enjoy
Enchilada Stuffed Peppers Recipe
- 4 large bell peppers
- 1 pound ground beef or ground turkey
- 1 cup cooked rice OR 1 can black beans, drained
- 1 cup corn frozen, canned or cut off the cob
- 1 cans 10 ounces enchilada sauce
- 1 cup shredded cheddar or Monterey jack cheese
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- Preheat oven to 375°F.
- Prepare peppers: cut a thin slice from the stem end of each pepper. Remove seeds and ribs carefully. Tip: if your pepper won’t stand up, cut a thin slice from the bottom to lev-el, being sure not to cut through the pepper (you don’t want a hole in the bottom). Place peppers in a 9-inch baking dish. Set aside.
- Cook the ground meat until it is cooked through and no longer pink. Drain fat.
- Stir (rice or beans) and corn into the meat, along with enchilada sauce. Taste filling and add salt and pepper as needed.
- Stuff each pepper with the mixture and top with cheese. Carefully pour 3/4 cup of wa-ter between the peppers in the baking dish.
- Spray a large sheet of foil with nonstick cooking spray. Place the foil, cooking spray side down, over the peppers and cover the baking dish tightly. Bake until the peppers are softened but not mushy and the filling is hot, about 45 minutes to 1 hour.
Enchiladas without the hassle! These Enchilada Stuffed Peppers are perfect for a quick weeknight meal – they’re easy to make, easy to customize and so delicious.