Description
This Enchilada Stuffed Bell Peppers recipe combines colorful bell peppers with a flavorful blend of ground beef, rice, black beans, corn, and enchilada sauce, all topped with melted Mexican cheese. Baked to perfection, these stuffed peppers make a hearty and delicious meal perfect for family dinners or gatherings.
Ingredients
Units
Scale
Bell Peppers
- 7 bell peppers - any color
- 1 Tablespoon olive oil (for rubbing on peppers)
Beef and Seasonings
- 1 pound lean ground beef
- 1 cup onion - diced
- 3 cloves garlic - minced
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper - to taste
- 1 Tablespoon olive oil (for cooking beef and onions)
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 combination, divided
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 the outsides of the peppers lightly with olive oil to prepare them for baking.
- Par-cook the peppers: Preheat your oven to 350°F (175°C). Place the prepared bell peppers upright in a casserole dish and bake them for 15-20 minutes until they start to soften but still hold their shape.
- Cook the rice: While the peppers are baking, cook the rice according to package directions. This can be done in an Instant Pot or on the stovetop.
- Brown the meat: Heat a large skillet over medium-high heat. Add the olive oil, diced onions, ground beef, chili powder, cumin, onion powder, salt, and pepper. Cook until the meat is browned and fully cooked. Stir in the minced garlic and cook for another minute until fragrant.
- Add ingredients: To the skillet, stir in the cooked rice, black beans, corn, and most of the shredded cheese, reserving some cheese for topping. Mix everything until well combined.
- Add enchilada sauce: Pour the enchilada sauce into the skillet and stir to combine. Let the mixture simmer for a few minutes to heat through and meld the flavors.
- Stuff the peppers: Fill each partially baked bell pepper generously with the meat and rice mixture. Top each stuffed pepper with the remaining shredded cheese.
- Bake: Return the stuffed peppers to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and the stuffing is heated through.
- Serve: Serve the baked stuffed peppers hot, optionally garnished with a sprinkle of fresh cilantro, a dollop of sour cream, avocado crema, or your favorite side dishes.
Notes
- Any color bell peppers can be used depending on your preference or availability.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles.
- If you prefer spicier peppers, add diced jalapeños or red pepper flakes to the meat mixture.
- Leftover stuffed peppers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Using pre-cooked rice saves time and helps ensure even cooking in the peppers.
- Feel free to customize the cheese blend with Monterey Jack, cheddar, or a Mexican blend for richer flavor.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
