Enchilada Stuffed Peppers
The most perfect make-ahead-of-time meal!
Introduction
These stuffed peppers have all your favourite enchilada ingredients but served up a little lighter!
Don’t get me wrong, I love a solid tortilla wrapped enchilada but sometimes I crave more veggies in my meal.
Lot’s of options for enchilada filling – you can omit protein all together or try ground beef or turkey
Ingredients
- 1/2 cup dry Uncle Ben’s Mexican Style rice
- 2 packages Frontera enchilada sauce
- 2 large peppers
- 1 cup cooked shredded chicken
- 1/2 cup black beans
- 1/2 cup corn
- 1 large tomato, diced
- 3/4 cup & 1/2 cup shredded cheese
- 1/4 cup green onions, chopped
- 1-2 jalapenos (optional!)
- 1/4 cup cilantro (optional!)
1. First step is to cook the rice. You can use a rice cooker or pot on the stove. Follow directions as per the package [you most definitely can use white or brown rice instead – you’ll just want to add extra enchilada sauce for flavour]
2. Preheat oven to 350 degrees
3. While rice is cooking, clean and carve out the insides of the peppers. Cut in half so you have equal sides and place in boiling water for five minutes to soften them. After five minutes, pull the peppers out and place them into a baking dish
4. In a large bowl, combine chicken, black beans, corn, 3/4 cup shredded cheese, green onions, tomatoes, jalapenos & cilantro (optional) and 1 & 1/2 packages of enchilada sauce. Mix together
5. Generously scoop the rice mixture into the peppers. Top with the remaining enchilada sauce and the last of the shredded cheese
6. Cover with foil and bake for 30 minutes. Uncover and continue baking for 10 more minutes to get the cheese nice and gooey
7. Servce with a dollop of sour cream (plain greek yogurt), salsa, jalapenos, avocado, cilantro or a fresh squeeze of lime!
enjoy xo
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