Stuffed Sweet Peppers, Enchilada Style Recipe

Name: Stuffed Sweet Peppers, Enchilada Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 3/4 pounds Ground Beef; 1/2 cups Shredded Carrots; 1/2 cups Chopped Bell Pepper; 3/4 cups Minced Onion; 2 Tablespoons Dried Cilantro (or Substitute 4 Tablespoons Of Fresh For The 2 Tablespoons Of Dry); 1/2 teaspoons Cumin; 1 teaspoon Chili Powder; 1/2 teaspoons Granulated Garlic; 1 Tablespoon Minced Chipotle Chili With Adobo Sauce; 2- 1/2 cups Shredded Cheddar Cheese; 12 whole Sweet Peppers, Stems And Seeds Removed; 14 ounces, fluid Diced Tomatoes; 14 ounces, fluid Red Enchilada Sauce

Servings: persons

1 Tablespoon Olive Oil
3/4 pounds Ground Beef
1/2 cups Shredded Carrots
1/2 cups Chopped Bell Pepper
3/4 cups Minced Onion
2 Tablespoons Dried Cilantro (or Substitute 4 Tablespoons Of Fresh For The 2 Tablespoons Of Dry)
1/2 teaspoons Cumin
1 teaspoon Chili Powder
1/2 teaspoons Granulated Garlic
1 Tablespoon Minced Chipotle Chili With Adobo Sauce
2- 1/2 cups Shredded Cheddar Cheese
12 whole Sweet Peppers, Stems And Seeds Removed
14 ounces, fluid Diced Tomatoes
14 ounces, fluid Red Enchilada Sauce

1
While the oven is preheating to 350 F, prepare the filling.
2
Heat a large skillet over medium heat and drizzle olive oil into the bottom.
3
Add the ground beef and veggies.
4
When you add them, you should hear a sizzle.
5
While it is cooking add the spices and the chipotle with adobo sauce and stir.
6
Once the meat is browned and the veggies are softened remove the pan from the heat and mix in 1 1/2 cups of the cheese (saving one cup for the top) and stir until melted.
7
Preheat oven to 350 F. Stuff ground beef mixture into the prepared sweet peppers and place them in a baking dish.
8
Top with the diced tomatoes, then cover the tomatoes with the enchilada sauce.
9
Next comes the rest of the cheese.
10
Place these yummy looking peppers into the oven at 350 F for 30 minutes.
11
Then, crank up the heat to 400 F for 10 minutes to finish them off.
12
This will produce peppers that are on the crisp side.
13
If you like them softer, cover your peppers with foil for the first 30 minutes (for even softer, increase the cook time to 40 minutes) so they steam and then remove the foil for the last 10 minutes to finish off.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 3/4 pounds Ground Beef, 1/2 cups Shredded Carrots, 1/2 cups Chopped Bell Pepper, and more.

Yes, Stuffed Sweet Peppers, Enchilada Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Sweet Peppers, Enchilada Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions