If you’re on the hunt for a dish that combines vibrant flavors with comforting satisfaction, look no further than this Enchilada Stuffed Pepper Casserole. The delightful harmony of savory ground beef, creamy rice, and spicy enchilada sauce enveloped within colorful bell peppers offers a warm culinary hug on the chilliest of nights. Imagine tender peppers overflowing with a luscious filling, crowned with melted cheddar cheese, and the refreshing brightness of cilantro. This dish promises not only to warm your soul but also to tantalize your taste buds.
The beauty of this casserole lies in its sheer versatility. It’s a meal that can be tailored to please any palate or accommodate various dietary preferences, making it an excellent choice whether you’re cooking for a lively family gathering or preparing a week’s worth of meals. With options to personalize using different proteins or an array of veggies, this recipe caters to every gourmet whim while assuring that each bite remains satisfyingly cheesy and hearty.
Why You’ll Love This Enchilada Stuffed Pepper Casserole
- Irresistible Flavor: The marriage of beef, cheese, and enchilada sauce creates a taste explosion in every bite.
- Customizable: Adapt this recipe easily by swapping proteins or adding different veggies.
- Comforting and Satisfying: Perfect for cozy nights or meal preps; it satisfies cravings effortlessly.
- Family-Friendly: A dish that pleases both kids and adults with its cheesy and hearty appeal.
Preparation Phase & Tools to Use
Before diving into the creation of this delectable casserole, it’s essential to set the stage for culinary success. Begin by clearing your workspace and ensuring you have all ingredients and tools within reach. A large skillet and baking dish are key players in this recipe. Additionally, a sharp knife and cutting board will be necessary for prepping the vegetables and meats, while a mixing spoon will assist in combining the beautiful medley of flavors within the skillet.
Organize your ingredients, taking special care to slice the bell peppers’ tops off and remove their seeds and membranes, creating the perfect vessels for our delicious filling. Preheat your oven to an inviting 375°F (190°C) to ensure it’s ready for the succulent stuffed peppers.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or chicken)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked rice
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
Step 1: Prepare the Peppers
Start by preheating your oven to a warm 375°F (190°C). Gently slice the tops off the vibrant bell peppers and carefully extract the seeds and membranes. This ensures they become perfect vessels for the savory filling to follow.
Step 2: Cook the Meat
In a large, trusty skillet over medium heat, break apart and cook the ground beef or chicken until the meat browns perfectly, releasing a rich aroma. If necessary, drain any excess fat, ensuring a leaner filling.
Step 3: Create the Flavor Base
Add the chopped onion and minced garlic to the skillet with the browned meat. Sauté them together for a fragrant 2-3 minutes, letting the aromas mesmerize your senses as the onions soften.
Step 4: Mix in Additional Ingredients
Introduce the enchilada sauce, diced green chilies, corn, cooked rice along with cumin, chili powder, salt, and pepper into the skillet. Let them simmer and meld for about 5-7 minutes, transforming into a flavor-packed filling.
Step 5: Add Creaminess
Remove the skillet from the heat and incorporate 1 cup of shredded cheddar cheese and sour cream. Stir until the blend becomes delectably creamy and cheesy, irresistible to anyone who gazes its way.
Step 6: Stuff and Bake
With care, stuff the prepared bell peppers tightly with the flavorful mixture, then arrange them snugly in a baking dish. Top each pepper with the remaining cheese, and bake in the oven for 25-30 minutes, allowing the cheese to melt into bubbly perfection.
Variations
- Protein: Swap the ground beef with ground turkey or tofu for lighter or vegetarian options.
- Vegetables: Add diced zucchini or mushrooms for extra nutrients and flavor complexity.
- Spices: Spice it up with a dash of cayenne pepper or smoked paprika for an extra kick.
Cooking Notes
- Choose a mix of red, yellow, and green bell peppers for a colorful presentation.
- If the peppers are too tall, trim the bottom slightly to help them stand evenly in the dish.
Serving Suggestions
- Pair with a side of fresh avocado salad for a refreshing contrast.
- Serve it with crusty bread to mop up the delicious sauce.
Tips
- Ensure the bell peppers are uniform in size to cook evenly.
- For a smokier flavor, roast the peppers briefly before stuffing.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 25g
- Sodium: 800mg
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the stuffing a day ahead and refrigerate. Stuff the peppers and bake when ready to serve.
Is this recipe freezer-friendly?
Absolutely! Assemble the peppers and freeze before baking. Defrost and bake as directed when needed.
What if I prefer a vegetarian dish?
Replace the meat with black beans or your favorite plant-based ground substitute for a hearty, meatless version.
How do I store leftovers?
Store leftover peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Conclusion
This Enchilada Stuffed Pepper Casserole is more than just a dish; it’s a celebration of flavors and textures that promises warmth and heartiness in every nourishing bite. Perfect for feeding a crowd or providing comforting leftovers, it’s a recipe with the flexibility to suit every dining occasion. Whether you stick to the classic version or craft your own variation, this casserole guarantees satisfaction and smiles all around. Be sure to leave comments with your own creative modifications or share this recipe with friends who appreciate a delectable, cheesy meal!
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Enchilada Stuffed Pepper Casserole
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
A warm and flavorful dish combining ground beef, rice, and enchilada sauce stuffed into vibrant bell peppers.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or chicken)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked rice
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Start by preheating your oven to a warm 375°F (190°C). Gently slice the tops off the vibrant bell peppers and carefully extract the seeds and membranes.
- In a large, trusty skillet over medium heat, break apart and cook the ground beef or chicken until the meat browns perfectly.
- Add the chopped onion and minced garlic to the skillet with the browned meat. Sauté them for a fragrant 2-3 minutes.
- Introduce the enchilada sauce, diced green chilies, corn, cooked rice along with cumin, chili powder, salt, and pepper into the skillet. Let them simmer for about 5-7 minutes.
- Remove the skillet from the heat and incorporate 1 cup of shredded cheddar cheese and sour cream. Stir until the blend becomes delectably creamy.
- Stuff the prepared bell peppers tightly with the flavorful mixture, then arrange them snugly in a baking dish. Top each pepper with the remaining cheese, and bake for 25-30 minutes.
Notes
For a smoky flavor, roast the peppers briefly before stuffing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g