FOOD
Enchilada-Stuffed Bell Peppers
Stuffing bell peppers with ground beef and shredded cheese is a surefire way to get fussy eaters to eat their veggies.
FOOD
Enchilada-Stuffed Bell Peppers
Stuffing bell peppers with ground beef and shredded cheese is a surefire way to get fussy eaters to eat their veggies.
Ingredients
- 4 bell peppers, assorted colors
- 1 pound ground beef
- 1/2 yellow onion, diced small
- 2 cloves garlic, minced
- 1/4 cup diced pickled jalapeños
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 tablespoons minced oregano
- 1 1/2 cups enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1/2 cup sour cream, for topping
- 1/4 cup cilantro, picked for topping
Steps
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- Cut the tops off the peppers and clean out seeds and pith. Set aside.
- In a large skillet over medium-high heat, saute beef until nearly cooked all the way through. Add onions and garlic and cook for a few minutes until golden. Add diced jalapeños, salt, chili powder, paprika, cumin and black pepper. Add oregano and enchilada sauce and reduce heat to a simmer. Remove from heat and set aside.
- Add about 1/2 cup of the beef mixture to each pepper, then add a layer of cheese. Repeat, topping the peppers off with plenty of cheese.
- Place the pepper tops back on, and bake for 30 minutes until cheese is melted and the peppers are tender.
- Top with sour cream and cilantro. Serve while warm.