Enchilada Stuffed Peppers Recipe
Enchilada Stuffed Peppers can be made with ground beef, chicken or turkey! They are so easy to make, and so easy to customize for the whole family.
Servings: 4 servings
Calories: 561kcal
Cost: $20
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 561kcal | Carbohydrates: 27g | Protein: 30g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 548mg | Potassium: 683mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4110IU | Vitamin C: 154mg | Calcium: 236mg | Iron: 3mg