Enchilada Stuffed Bell Peppers Recipe

5 from 2 votes

Enchilada Stuffed Bell Peppers Recipe

Enchilada Stuffed Bell Peppers are a flavorful twist on the classic dish, featuring bell peppers filled with a savory mixture of seasoned ground meat, rice, beans, corn, and cheese, all coated in rich enchilada sauce. This Mexican-inspired meal is hearty and lean and should be on your table soon!

Course Main Dish

Cuisine Mexican

Keyword enchilada stuffed bell peppers, Mexican stuffed peppers

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 468kcal

Author Sue Ringsdorf

Ingredients

7 bell peppers - any color
1 Tablespoon olive oil
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
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 combo

Instructions

Prep the bell peppers. Use a sharp knife to carefully slice the top off of the bell peppers. Then use a spoon to remove the rinds and seeds from inside the peppers. Use your hands to rub a little bit of olive oil over the outsides of the peppers.
Par-cook the peppers. Preheat oven to 350 degrees. Place the peppers inside a casserole dish. Bake for 15-20 minutes or until slightly softened.
Cook rice. Meanwhile cook rice. We use our instant pot, but you could cook it on the stovetop according to package directions.
Brown the meat. Heat a large skillet over medium-high heat. Add olive oil, onions, ground beef, and seasonings (chili powder, ground cumin, onion powder, salt, and pepper). Cook until meat is cooked through. Add minced garlic and stir for a minute.
Add ingredients. Then add the cooked rice, black beans, corn, and most of the cheese. (Reserve a little for the tops of the peppers.) Stir well.
Add sauce. To the skillet, add the enchilada sauce and stir. Simmer mixture for a few minutes to heat through.
Stuff peppers. Add the meat and rice mixture to each prepared pepper, stuffing them full. Then add the remaining cheese to the tops of the peppers.
Bake. Bake peppers in the preheated 350-degree oven for approximately 15 additional minutes, or until hot and bubbly.
Serve. Serve baked stuffed peppers with a sprinkle of cilantro, a dollop of sour cream, some Avocado Crema (if desired), and your favorite sides.

Notes

See step-by-step instructions with photos on the blog post!
For best results, choose peppers that are large in size and wide in diameter. You want to have a good base for stuffing with that delicious saucy filling!
If you can't fit all of the peppers in one dish, simple use a small oven-safe bowl to bake the remaining pepper.
You can assemble the stuffed peppers ahead of time and refrigerate them for up to a day before baking. Add 10-15 minutes to the baking time if baking from cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
We also love our Shredded Beef Enchiladas with Red Sauce, Healthy Green Chile Chicken Enchiladas, and this deconstructed version, our Skillet Beef Enchiladas.

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