Party in a Pepper

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Who doesn’t like stuffed peppers?! I’ll admit, growing up this dish wasn’t a staple in the Chase household. I really didn’t stumble upon stuffed peppers until I was an adult with a crockpot. Once I learned about these delectable stuffed veggies, I was hooked. One day I will share my simple, go-to crockpot stuffed pepper recipe. In all honesty, that was the plan for today’s post. However, an intense rabbit hole recipe binge led me to these fantastic cheesy enchilada stuffed peppers. My world is forever changed.

My love of Mexcian flavors is deeply embedded into my heart. Being a Texan, it’s almost a crime to not love Mexican food. This remix on a classic was everything I had hoped it would be. The game changer in this recipe is the enchilada sauce and the green chilies. In the future, I plan on experimenting with the stuffing. I couldn’t help but wonder how the meat sauce would taste with some added white or brown rice. Making these peppers was surprisingly easy. This recipe is perfect for those busy work nights and an added bonus- leftovers for lunches!

Not all peppers are perfect. After cutting off the tops of the peppers and removing all the seeds and ribs, I noticed one or two peppers resembled the Leaning Tower of Piza on my baking sheet. I fought with these two misbehaving peppers for a while. During the struggle, I was reminded of a trick to stop the peppers from leaning. If you carefully cut a tiny part of the bottom of the pepper, without cutting a hole inside you can even out the “legs” and the pepper should stand upright. While I still had one pesky pepper that leaned and tipped over while baking, this was a simple and easy fix! I encourage you to try this recipe. It’s a real fiesta for your taste buds!

Enchilada Stuffed Peppers

What You Need:

6-8 large bell peppers
2 lb lean ground beef or ground turkey
2 (1 ounce) packet Old El Paso Taco Seasoning
1 large onion, diced
2 (4.5 oz) can Old EL Paso green chiles
1/2 cup Old El Paso Red Enchilada Sauce, Medium
4 cups Mexican blend shredded cheese

Instructions:
Click here to Cook With Me!

Preheat oven to 350 degrees. Line a baking sheet with foil.
Cut the top off each pepper and hollow out the inside; remove ribs and seeds. Place each pepper on the baking sheet.
In a medium to large skillet, heat ground beef over medium-high heat.
Stir in the taco seasoning and stir until coated.
Toss in the onions and allow to cook with the beef.
When the beef is almost cooked and onions become translucent, stir in the green chiles and enchilada sauce. Turn off heat and set aside.
To stuff each pepper, start with 2 to 3 spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on the size of the pepper, 1/4 cup cheese would be enough.), and place the top back on the pepper. Repeat until the remaining peppers are filled.
Bake for 35-45 minutes until the cheese has melted and the peppers are tender.
Serve and Enjoy!

Cook With Me:

Preheat oven to 350 degrees. Line a baking sheet with foil.
Cut the top off each pepper and hollow out the inside; remove ribs and seeds. Place each pepper on the baking sheet.
In a medium to large skillet, heat ground beef over medium-high heat.
Stir in the taco seasoning and stir until coated.
Toss in the onions and allow to cook with the beef.
When the beef is almost cooked and onions become translucent, stir in the green chiles and enchilada sauce. Turn off heat and set aside.
To stuff each pepper, start with 2 to 3 spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on the size of the pepper, 1/4 cup cheese would be enough.), and place the top back on the pepper. Repeat until the remaining peppers are filled. Remember, you can cut the bottoms so the peppers stand upright!
Bake for 35-45 minutes until the cheese has melted and the peppers are tender.
Serve and Enjoy!