Description
A warm and flavorful dish combining ground beef, rice, and enchilada sauce stuffed into vibrant bell peppers.
Ingredients
Scale
- 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