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SideChef
Recipes
Beans & Legumes
Enchilada Stuffed Peppers

11 INGREDIENTS • 7 STEPS • 55MINS

Enchilada Stuffed Peppers

Recipe
4.7
3 ratings
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.
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The Busy Foodie
The Busy Foodie is all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule.
https://thebusyfoodie.com/
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.
55MINS
Total Time
$1.72
Cost Per Serving
Ingredients
Servings
6
us / metric
Bell Pepper
4
Bell Peppers
Water
1/2 cup
Water
Vegetable Oil
1 Tbsp
Vegetable Oil
Onion
1
Onion, chopped
Garlic
2 cloves
Garlic, minced
Ground Chicken
1 lb
Ground Chicken
or Ground Turkey
Chili Powder
1 Tbsp
Chili Powder
Salt
1/2 tsp
Salt
Black Beans
1 can
(15 oz)
Black Beans, drained, rinsed
Enchilada Sauce
1 can
(10 oz)
Enchilada Sauce
Shredded Mexican Cheese Blend
1 pckg
(8 oz)
Shredded Mexican Cheese Blend, divided
Nutrition Per Serving
VIEW ALL
Calories
384
Fat
21.4 g
Protein
26.9 g
Carbs
22.1 g
Love This Recipe?
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Enchilada Stuffed Peppers
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The Busy Foodie
The Busy Foodie is all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule.
https://thebusyfoodie.com/
Cooking InstructionsHide images
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 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 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 Ground Chicken (1 lb) to the pan and cook, stirring occasionally, for 8-9 minutes or until no longer pink.
step 4 Add the 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 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 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.
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.
Tags
Beans & Legumes
Gluten-Free
Comfort Food
Chicken
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Dinner
Mexican
Vegetables
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