Beef Enchilada Stuffed Bell Peppers

• 4 large bell peppers
• 1 lb ground beef
• 1 can (15 oz) enchilada sauce
• 1 cup diced onions
• 1 cup frozen corn
• 1 can (8 oz) tomato sauce
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 2 green onions, sliced
• Salt and pepper to taste
• 1/4 cup crumbled queso fresco or feta cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds. Place in a baking dish.
3. 3 In a large skillet, cook the ground beef with onions until browned. Drain excess fat.
4. 4 Add corn, tomato sauce, cumin, chili powder, and garlic powder to the skillet. Stir in half the enchilada sauce.
5. 5 Stuff the mixture into the bell peppers and sprinkle with cheddar cheese.
6. 6 Pour remaining enchilada sauce over the stuffed peppers.
7. 7 Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 5 minutes.
8. 8 Garnish with cilantro, green onions, and crumbled queso fresco before serving.

Equipment

• Baking dish
• Oven
• Skillet

Variations

• Substitute ground turkey for a leaner option.
• Add black beans to the filling for extra texture and protein.

Substitutions

• Use diced green chiles instead of green onions for a spicy kick.
• Substitute Monterey Jack cheese for cheddar if preferred.

Pairings

• Mexican rice
• Refried beans
• Cilantro lime rice

Nutrition

Tips

• For extra flavor, sauté onions in a bit of oil before adding beef.
• Bell peppers can be roasted beforehand for a deeper flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven covered with foil.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh avocado salad.
• Pair with a tangy lime crema for extra zing.

FAQ