Total: 50 minutes minutes
Stuffed peppers are a delicious dinner or appetizer option. This Mexican Stuffed Peppers Recipe is our go to easy recipe because it is SO good. These Cheesy Enchilada Stuffed Peppers are loaded with beef, green chiles, onions, enchilada sauce, and lots of cheese! You won’t believe how easy this stuffed bell peppers recipe is and how much your whole family will love it.
Instructions
- Preheat oven to 350F. Line a baking sheet with aluminum foil (we love REYNOLDS!) and set aside.
- In a medium skillet, heat ground beef over medium high heat, breaking up as it cooks. If there is extra oil after the meat is fully cooked, drain and return to the heat.
- Add taco seasoning and stir until well coated. Add the onions and let cook with the meat.
- When the meat is almost cooked and the onions start to turn translucent, add the green chiles and enchilada sauce. Turn off the heat. Set aside.
- Cut off the top of each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
- To stuff each pepper, start with several tablespoons of beef, then a half cup of cheese, then fill almost to the top with beef. Top with another 1/2 cup of cheese (depending on the size of the pepper, 1/4 cup of cheese would do the trick. Whatever covers the top to your liking), and place the top back on top of the pepper. Repeat with the remaining peppers.
- Bake for 30-40 minutes or until peppers are tender and cheese is melted.
- Serve immediately with sour cream and cilantro if desired.
- Enjoy!
Nutritional information
Calories: 410 kcal (21%) Carbohydrates: 14 g (5%) Protein: 39 g (78%) Fat: 21 g (32%) Saturated Fat: 12 g (75%) Cholesterol: 123 mg (41%) Sodium : 1282 mg (56%) Potassium: 700 mg (20%) Fiber: 4 g (17%) Sugar: 6 g (7%) Vitamin A: 1610 IU (32%) Vitamin C: 109.8 mg (133%) ) Calcium: 404 mg (40%) Iron: 4.4 mg ( 24%).
