Recipe Image
Servings:
6
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
4.7
3 Ratings
Author: The Busy Foodie
Servings:
6
Ingredients
•
4
Bell Peppers
•
1/2
cup
Water
•
1
Tbsp
Vegetable Oil
•
1
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)
(15 oz)
Black Beans
, drained, rinsed
•
1
can
(10 oz)
(10 oz)
Enchilada Sauce
•
1
pckg
(8 oz)
(8 oz)
Shredded Mexican Cheese Blend
, divided
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
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.
3.
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.
4.
Add the
Ground Chicken (1 lb)
to the pan and cook, stirring occasionally, for 8-9 minutes or until no longer pink.
5.
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)
.
6.
Spoon the meat mixture into the peppers. Cover with aluminum foil and bake for 30 minutes.
7.
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
