Description
These Enchilada Stuffed Bell Peppers combine the classic flavors of enchiladas with the wholesome goodness of bell peppers. Stuffed with a savory mixture of ground beef, black beans, corn, rice, and Mexican cheese, then baked until bubbly, these peppers make for a hearty and delicious meal perfect for family dinners or entertaining guests.
Ingredients
Units
Scale
Bell Peppers
- 7 bell peppers – any color
- 1 Tablespoon olive oil (for rubbing peppers)
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup onion – diced
- 3 cloves garlic – minced
Seasonings
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper – to taste
Other Ingredients
- 14 oz. enchilada sauce – homemade or store-bought
- 15 oz. black beans – rinsed and drained
- 11 oz. Mexicorn (or regular corn) – drained
- 2 cups cooked rice – any kind (brown or white)
- 8 oz. shredded Mexican cheese – or any cheese combo
Instructions
- Prep the Bell Peppers: Use a sharp knife to carefully slice the tops off the bell peppers. Remove the seeds and membranes with a spoon. Rub a small amount of olive oil over the outside of each pepper to prepare them for baking.
- Par-cook the Peppers: Preheat your oven to 350°F (175°C). Place the prepared peppers upright in a casserole dish. Bake for 15-20 minutes until they are slightly softened but still hold their shape.
- Cook the Rice: While the peppers bake, cook the rice according to package instructions. This can be done in an Instant Pot or on the stovetop depending on your preference.
- Brown the Meat and Sauté Aromatics: Heat a large skillet over medium-high heat. Add olive oil, diced onions, ground beef, chili powder, cumin, onion powder, salt, and pepper. Cook the mixture until the beef is thoroughly browned. Stir in minced garlic and cook for an additional minute to release aromas.
- Add Remaining Ingredients: Into the skillet, combine the cooked rice, black beans, corn, and most of the shredded cheese (reserve some cheese for topping). Mix well to evenly distribute all ingredients.
- Add Sauce and Simmer: Pour the enchilada sauce into the skillet. Stir the mixture thoroughly and let it simmer for a few minutes to meld all the flavors and heat the filling through.
- Stuff the Peppers: Carefully fill each par-cooked bell pepper with the enchilada filling until full. Sprinkle the reserved cheese on top of each stuffed pepper.
- Bake the Stuffed Peppers: Return the stuffed peppers to the oven and bake at 350°F (175°C) for about 15 more minutes, or until the cheese is melted and the filling is hot and bubbly.
- Serve: Remove from oven and serve warm. Garnish with fresh cilantro, a dollop of sour cream, and optional avocado crema. Pair with your favorite sides and enjoy!
Notes
- You can customize the filling by adding diced jalapeños for extra heat or swapping beef for ground turkey or chicken.
- For a vegetarian version, replace the ground beef with additional beans, tofu, or plant-based meat substitutes.
- Make sure not to overcook the peppers during the par-cooking step to prevent them from becoming too soft after stuffing and baking.
- Homemade enchilada sauce adds extra flavor but store-bought is a convenient alternative.
- This recipe is perfect for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg
