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RECIPE
11 INGREDIENTS 7 STEPS 55min

Enchilada Stuffed Peppers

4.5
2 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.
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.
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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 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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4.5
2 Ratings
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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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