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Savory Cheesy Enchilada Stuffed Peppers

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These savory cheesy enchilada stuffed peppers are a quick and easy meal packed with bold southwestern flavors, creamy cheese, and hearty filling. Perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 4 large bell peppers (any color: red, yellow, or green)
  • 1 lb (450 g) lean ground beef or turkey (can substitute plant-based crumbles)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (170 g) black beans, rinsed and drained
  • 1 cup (150 g) frozen or fresh corn
  • 1 cup (240 ml) enchilada sauce
  • 1 ½ cups (170 g) shredded cheddar cheese (sharp or medium)
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (30 ml) olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and carefully remove seeds and membranes. Chop the tops finely for the filling.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent, about 3-4 minutes.
  4. Add ground beef or turkey to the skillet, breaking it apart. Cook until browned and cooked through, about 6-8 minutes.
  5. Stir in chili powder, cumin, salt, and pepper. Add chopped pepper tops, black beans, and corn. Cook for another 3-4 minutes until heated through.
  6. Lower heat and stir in enchilada sauce and softened cream cheese. Simmer gently, stirring occasionally, until creamy and well blended, about 2-3 minutes.
  7. Remove from heat and fold in 1 cup (115 g) shredded cheddar cheese.
  8. Stuff each pepper cavity with the cheesy enchilada filling using a spoon or small ladle. Do not overstuff.
  9. Place stuffed peppers standing up in a baking dish. Sprinkle remaining ½ cup (55 g) cheddar cheese on top of each pepper.
  10. Bake uncovered for 25-30 minutes, or until peppers are tender and cheese is bubbly and slightly browned.
  11. Let peppers rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

[‘Do not overcook the peppers to avoid mushiness; adjust baking time for firmer peppers.’, ‘Use room temperature cream cheese for smoother blending.’, ‘Brown the meat well for added flavor.’, ‘Drain beans and corn well to prevent watery filling.’, ‘If peppers brown too fast during baking, tent loosely with foil.’, ‘Customize spice level by adjusting chili powder or adding jalapeños.’, ‘Filling can be prepared a day ahead and refrigerated before baking.’, ‘Substitute enchilada sauce with salsa or tomato sauce mixed with chili powder and cumin if needed.’, ‘Poblano or Anaheim peppers can be used for milder flavor; adjust baking time accordingly.’, ‘Slow cooker option: brown filling, stuff peppers, cook on low for 4 hours.’]

Nutrition

Keywords: stuffed peppers, enchilada, cheesy, ground beef, southwestern, easy dinner, family meal, quick recipe

Find it online: https://prismtaste.com/savory-cheesy-enchilada-stuffed-peppers-easy-recipe-for-flavorful-meals/