Enchilada Stuffed Peppers

These cheesy stuffed peppers pack in all the flavors of your favorite enchiladas. They’re perfect for Sunday dinner, or make them ahead and reheat them for a quick weeknight meal.

Total Time

55min

4.5

2 Ratings

Author: The Busy Foodie

Servings:

Ingredients

•

Bell Peppers

•

1/2 cup

Water

•

1 Tbsp

Vegetable Oil

•

Onion , chopped

•

2 cloves

Garlic , minced

•

1 lb

Ground Chicken

or Ground Turkey

•

1 Tbsp

Chili Powder

•

1/2 tsp

Salt

•

1 can
(15 oz)

Black Beans , drained, rinsed

•

1 can
(10 oz)

Enchilada Sauce

•

1 pckg
(8 oz)

Shredded Mexican Cheese Blend , divided

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Cut the tops off the Bell Peppers (4) and remove the seeds. Place the peppers cut side up in a baking pan filled with Water (1/2 cup) . Bake at 350 degrees F (180 degrees C) for 10 minutes to soften.

Meanwhile, heat the Vegetable Oil (1 Tbsp) in a skillet. When the oil is shimmering, add the Onion (1) and Garlic (2 cloves) . Cook for 2-3 minutes, until translucent.

Add the Ground Chicken (1 lb) to the pan and cook, stirring occasionally, for 8-9 minutes or until no longer pink.

Stir in the Chili Powder (1 Tbsp) , Salt (1/2 tsp) , Black Beans (1 can) , Enchilada Sauce (1 can) , and Shredded Mexican Cheese Blend (1/2 pckg) .

Spoon the meat mixture into the peppers. Cover with aluminum foil and bake for 30 minutes.

Uncover the peppers and sprinkle the remaining Shredded Mexican Cheese Blend (1/2 pckg) on top. Return to the oven and bake for 5 minutes, until the cheese is melted.

Nutrition Per Serving

CALORIES

384

FAT

21.4 g

PROTEIN

26.9 g

CARBS

22.1 g