Enchilada Stuffed Bell Peppers Recipe

I absolutely love this Enchilada Stuffed Bell Peppers Recipe because it’s like all the best Mexican flavors wrapped up inside a pretty pepper cup. When I first tried this, I couldn’t believe how easy it was to get those enchilada vibes without rolling tortillas or dealing with messy layers. It’s perfect for family dinners or when you need a hearty, colorful meal that feels special but actually comes together pretty quickly.

You’ll find that these peppers are incredibly forgiving and versatile—they work wonderfully for weeknights when you want something satisfying, and also impress guests at your next get-together. The blend of seasoned ground beef, beans, rice, and cheese all nestled inside slightly roasted peppers just hits the comfort food spot in the best way. Once you make this Enchilada Stuffed Bell Peppers Recipe, it’ll probably become one of your go-to dinners too!

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Ingredients You’ll Need

The magic here comes from combining savory seasoned beef, beans, and rice with classic enchilada sauce and melty cheese. Picking fresh, firm bell peppers is key because they’ll hold up beautifully through baking while adding a sweet crunch.

• Bell Peppers: Choose any color you like—red, yellow, orange, or green—to brighten your plate.
• Olive Oil: For roasting the peppers and sautéing the beef mixture.
• Lean Ground Beef: I prefer lean for less grease, but you can use ground turkey or plant-based crumbles too.
• Onion: Diced finely so it cooks down and blends into the filling nicely.
• Garlic: Minced fresh garlic gives that essential aromatic kick.
• Chili Powder: This is where that classic enchilada flavor begins.
• Ground Cumin: Adds earthiness that pairs perfectly with chili powder.
• Onion Powder: Enhances the savoriness without extra bulk.
• Kosher Salt and Black Pepper: Essential seasonings to bring everything together.
• Enchilada Sauce: Use your favorite homemade or store-bought sauce for maximum flavor.
• Black Beans: Rinsed and drained, they add fiber and a creamy texture.
• Mexicorn or Regular Corn: I like Mexicorn for a bit of a Southwest flair, but regular corn works just fine.
• Cooked Rice: Brown or white rice—either works beautifully here as a hearty filler.
• Shredded Mexican Cheese Blend: For that melty, cheesy topping that pulls this whole dish together.

Variations

I like to mix things up depending on what’s in my fridge or who I’m feeding. This Enchilada Stuffed Bell Peppers Recipe is super adaptable, so I encourage you to make it your own!

• Vegetarian Version: Swap the ground beef for extra beans, lentils, or a tasty plant-based protein—I’ve found adding sautéed mushrooms works wonders too.
• Spice it Up: Add diced jalapeños or a dash of cayenne if you like a little heat; personally, I add mild chili powder and let people add hot sauce at the table.
• Cheese Variations: Try pepper jack for a spicy kick or a mix of cheddar and Monterey Jack; I once used queso fresco for a creamy tang and loved it.
• Grain Swap: Quinoa or cauliflower rice can be great alternatives if you’re watching carbs or want extra protein.

How to Make Enchilada Stuffed Bell Peppers Recipe

Step 1: Prep Those Peppers Like a Pro

Start by carefully slicing the tops off each bell pepper—think of this as creating a little edible bowl. Then, use a spoon to scoop out the seeds and membranes inside. I like to rub a little olive oil on the outside to help them roast beautifully and keep them from drying out.

Step 2: Par-Cook to Perfect Softness

Pop the peppers into a casserole dish and bake them at 350°F for 15 to 20 minutes. You want them slightly softened but still holding their shape, which makes stuffing easier and results in that perfect tender-crisp bite later. This step really helps prevent soggy peppers.

Step 3: Cook Your Rice

While the peppers bake, get your rice going. I usually use my Instant Pot for perfectly cooked rice without fuss, but stove-top works just as well. Having fluffy rice ready to go is key because it forms the base of the filling.

Step 4: Brown That Beef with Flavor

Heat olive oil in a skillet on medium-high, then add diced onions and lean ground beef along with chili powder, cumin, onion powder, salt, and pepper. Cook until the beef is fully browned and the onions have softened, about 7-8 minutes. Then stir in minced garlic and cook for just about a minute; be careful not to burn it—it gets bitter quickly!

Step 5: Create the Flavorful Filling

To the cooked beef mixture, add the cooked rice, rinsed black beans, corn, and most of the shredded cheese (save some for topping). Stir it all up so the flavors meld together wonderfully.

Step 6: Stir In Enchilada Sauce and Simmer

Pour your enchilada sauce into the skillet and stir gently, then let it simmer for a few minutes to heat everything through and marry the flavors. You’ll see the mixture thicken slightly—perfect consistency for stuffing the peppers.

Step 7: Stuff the Peppers and Top with Cheese

Fill each softened bell pepper generously with the hearty mixture. Then, sprinkle the reserved cheese on top so it melts beautifully while baking. Don’t be shy with stuffing—you want these packed full for the best taste in every bite!

Step 8: Final Bake for Melty Perfection

Place the stuffed peppers back into the oven at 350°F for about 15 more minutes. Look for bubbly sauce and melted cheese on top—this is when the magic happens, and the filling warms through evenly. Keep an eye so the cheese browns just right without burning.

Step 9: Serve and Enjoy!

Scoop the peppers onto plates and garnish with fresh cilantro and a dollop of sour cream or avocado crema if you’re feeling fancy. I love how the creamy garnishes cut through the spices and keep every bite balanced and fresh.

How to Serve Enchilada Stuffed Bell Peppers Recipe

Garnishes

I usually crown these stuffed peppers with fresh cilantro for a pop of color and brightness. A generous dollop of sour cream or creamy avocado crema adds a cool counterpoint to the rich, spicy filling, making every bite more luscious and balanced.

Side Dishes

Because the peppers are already packed with hearty goodness, I like to keep sides simple and fresh—think a crisp green salad, Mexican street corn salad, or even some quick guacamole and tortilla chips on the side. Simple black beans or Spanish rice also work nicely if you want more carbs or protein on the plate.

Creative Ways to Present

For parties or a casual dinner, I’ve lined these Enchilada Stuffed Bell Peppers in a colorful baking dish and brought them straight to the table for a rustic family-style presentation. Another fun idea is to serve small versions in mini bell peppers as bite-sized appetizers—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers keep really well in an airtight container in the fridge for up to 3 days. I like to store them without garnishes and add fresh cilantro or sour cream just before reheating to keep everything fresh and tasty.

Freezing

I’ve frozen these before by wrapping each pepper tightly in foil or plastic wrap then placing them in freezer bags. When you’re ready, thaw overnight in the fridge and bake as usual for a quick meal that tastes almost as good as fresh.

Reheating

Reheat leftovers covered in a 350°F oven for about 15-20 minutes until warmed through, which helps keep the peppers tender but intact. Alternatively, a microwave works for convenience, though the texture isn’t quite as good. I always add fresh toppings after reheating to brighten up the flavors.

FAQs

Final Thoughts

This Enchilada Stuffed Bell Peppers Recipe has become a family staple for me, partly because it’s just plain delicious and partly because it’s so easy to make look like a dinner party winner. I love sharing it with friends who are surprised at how full of flavor and satisfying it is. Trust me, once you try it, you’ll want to keep some peppers on hand just to whip this up whenever the craving hits!

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