5-Ingredient Banana Pepper Enchiladas

1. 1

   Preheat oven to 375 degrees F. In a large skillet, crumble and cook chorizo over medium-high heat until browned and cooked through.

2. 2

   Let cool slightly, then combine with shredded cheese.

3. 3

   Using your fingers and/or a spoon, stuff as much of the cheese mixture as possible into the peppers.

4. 4

   Wrap each stuffed pepper in a tortilla (microwaved for extra softness if needed) and place in a baking dish.

5. 5

   When all the peppers are wrapped, pour enchilada sauce over the whole dish.

6. 6

   Bake peppers for 30 minutes until peppers are soft and cheese has melted.

7. 7

   Serve with cilantro and/or sour cream if youd like.

8. 8

   Enjoy!

9. 9

   Note: For a vegetarian version, skip the chorizo and any associated steps or substitute soyrizo.

* Per serving · 4 servings · Values may vary.

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