Enchilada Stuffed Peppers

Using a different bell pepper other than green, like I did here, will give you a different flavor profile. See which pepper works best for you!

This was a new take on an old favorite. I remember my mom making these with rice and ground beef, cooking them until the peppers nearly fell apart when she took them out of the oven. By eliminating the rice and adding cheese, adult me gets everything I loved about those peppers with a bit more kick than kid me.

Software:

·         4 large green bell peppers

·         1# ground beef (90/10 blend)

·         1 package taco seasoning

·         ½ white onion, diced

·         4 oz. green chiles, diced

·         1 can enchilada sauce (medium or hot, your choice)

·         2 c. shredded Mexican blend cheese

Method:

1.       Heat oven to 350 degrees. Line a baking sheet with foil.

2.       In a medium skillet over medium heat, cook ground beef until no longer pink.

3.       Add taco seasoning and stir. Add onions and cook about 2 more minutes.

4.       Take skillet off heat. Add green chiles and enchilada sauce.

5.       Cut tops of green peppers off and remove seeds and ribs from inside.

6.       Fill peppers with alternating layers of meat and cheese – about four layers, two each of meat and cheese, with a cheese layer on top.

7.       Bake about 30 minutes.

8.       Serve with sour cream.

9.       Enjoy.

Variants

These are very easy to make and reheat well the next day (if you have leftovers). The recipe will give you mild heat but adjust the sauce or add hot sauce to the mix if you want to boost the fire. This will make four, but it easily multiplies if you want to make more than that. Feel free to experiment with different cheeses and sauces. That's when the fun really begins.