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RECIPE
11 INGREDIENTS 7 STEPS 55min

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.
Enchilada Stuffed Peppers Recipe | SideChef
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.
The Busy Foodie is all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule.
https://thebusyfoodie.com/
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The Busy Foodie is all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule.
https://thebusyfoodie.com/
55min
Total Time
$1.72
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/2 cup
Water
1 Tbsp
Vegetable Oil
1
Onion , chopped
2 cloves
Garlic , minced
1 lb
or Ground Turkey
1 Tbsp
Chili Powder
1/2 tsp
1 can
(15 oz)
Black Beans , drained, rinsed
1 can
(10 oz)
Enchilada Sauce
1 pckg
(8 oz)
Shredded Mexican Cheese Blend , divided
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Nutrition Per Serving

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CALORIES
384
FAT
21.4 g
PROTEIN
26.9 g
CARBS
22.1 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 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.
Step 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.
Step 4
Add the Tyson® Ground Chicken (1 lb) to the pan and cook, stirring occasionally, for 8-9 minutes or until no longer pink.
Step 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) .
Step 6
Spoon the meat mixture into the peppers. Cover with aluminum foil and bake for 30 minutes.
Step 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.
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Nutrition Per Serving
Calories
384
% Daily Value*
Fat
21.4 g
27%
Saturated Fat
11.8 g
59%
Trans Fat
0.1 g
--
Cholesterol
98.7 mg
33%
Carbohydrates
22.1 g
8%
Fiber
7.2 g
26%
Sugars
4.4 g
--
Protein
26.9 g
54%
Sodium
938.8 mg
41%
Vitamin D
--
--
Calcium
328.2 mg
25%
Iron
3.0 mg
17%
Potassium
851.7 mg
18%
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