Enchilada Stufffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-8
Ingredients
  • 1 lb lean ground beef (you can use ground turkey or chicken for a healthier option)
  • 4 red or green bell peppers
  • 2 roma tomatoes diced
  • ½ onion diced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • pinch of cayenne pepper
  • salt and pepper to taste
  • 1 can black beans drained
  • ¾ cup frozen corn
  • 2 tbsp enchilada sauce
  • 1 cup cooked rice (1/2 cup uncooked)
  • ½ cup chicken broth
  • 1 cup monterey jack cheese or a taco blend
  • 1 cup salsa (optional for topping)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook rice.
  3. Add tablespoon of olive oil to pan and add beef to pan. Season with salt and pepper. Add in cumin, chili powder and cayenne pepper. Stir and let the beef brown and cook through. Drain out all but a tablespoon of grease.
  4. Add in diced tomatoes and onions and enchilada sauce.
  5. Add in chicken broth, bring to a boil. Once boiling reduce to a simmer and let simmer for about 10 minutes.
  6. Add in corn and drained black beans.
  7. Stir in cooked rice.
  8. Let sit on low for another 10 minutes or so to let all the flavors mix.
  9. Evenly distribute mixture into the 8 halves of hollowed out bell pepper.
  10. Bake for 30 minutes.
  11. Take out and top with cheese.
  12. Bake for an additional 2-3 minutes or until cheese is melted.
  13. Serve and top with salsa.
Recipe by Simply Yum at https://www.simplyyum.com/2014/03/26/enchiladastuffedpeppers/