This STUFFED PEPPERS RECIPE is our go-to easy dinner recipe. These Cheesy Enchilada Stuffed Peppers are loaded with beef, green chiles, onions, enchilada sauce, and so much cheese! You won’t believe how easy these are and how much your entire family will love them.
This Stuffed Peppers Recipe is so much easier than you might think.
Stuffed Peppers oozing with enchiladas are the ultimate comfort food. Bell Peppers make the perfect little basket for all this cheesy enchilada goodness. Low carb enchiladas? SIGN ME UP!
I’m totally aware that you can make stuffed bell peppers into a healthy dinner. I’m aware. That’s not what I did. I made stuffed peppers recipe into an oooey gooey cheesy mess of delicious flavors! These bell peppers are stuffed with everything that makes Mexican night a weekly favorite, spicy beef, green chiles, enchilada sauce, sauteed onions, and SO MUCH CHEESE!
I love so many things about them, including that they’re the perfect size, oh so easy to make, and require little clean up. They reheat like a dream and are loved by the entire family. And just because they’re baked and inside a vegetable…I’m going to pretend they’re healthy. Shhhhh! Don’t burst my bubble. CHEESY ENCHILADA EASY STUFFED PEPPERS are my new obsession!
Can stuffed peppers be frozen?
I get this question all the time! The answer is YES! Be sure everything is fully cooked, fully cooled before freezing, and be sure to wrap well (plastic wrap) and store in an airtight container. You can also store them in the fridge and reheat for 3-5 days. Makes them a great meal to make for your favorite new mama, friend in need, or spouse for work the next day. High fives all around!
This is yet another recipe that proves cooking with Old El Paso is always the easy and yummy way to go. Don’t have all the spices? Don’t worry, their amazing taco seasoning has you covered. Don’t want to make your own high maintenance enchilada sauce? Why would you when theirs is so delish! Their green chiles are my absolute fave and they add just the right amount of kick to these Cheesy Enchilada Stuffed Peppers. I literally cannot wait for you guys to try these!
Can I make these Easy Stuffed Peppers a bit healthier?
Of course! All you have to do is go easy on the cheese and sub ground turkey for the beef. Simple right? Your family will love them either way, trust me!
Tips for Making Stuffed Peppers and How to Customize for your family’s preferences:
Another thing I love so much about this recipe is how you could customize it to your family’s liking. You could easily make them with chicken, less spice, quinoa (for those that actually want to capitalize on the potential veggie benefits of this recipe). Just so easy, so good, and so fun. They’re a show stopper whether cooking for your kids or entertaining a crowd. Yum YUM!
I hope you give these Cheesy Enchilada Stuffed Peppers a try TONIGHT! With only 7 ingredients, what are you waiting for?! Enjoy!
If you’re wanting to make this Enchilada Stuffed Peppers Recipe for Cinco de Mayo, we have lots of other great recipe ideas for pairing! Serve with our Cheesy Mexican Rice, Homemade Tortilla Chips, Mexican Grilled Corn, and Cowboy Dip Recipe. Be sure to stir together a Skinny Margarita to complete the meal and celebrate the day. It’s our favorite food holiday…no time for moderation!
Watch How to Make Stuffed Peppers or check out the recipe card below for full instructions.
Cheesy Enchilada Stuffed Peppers Recipe
- 4 large bell peppers
- 1 lb lean ground beef
- 1 ounce taco seasoning
- 1/2 onion diced
- 1 can chopped green chiles 4.5 ounce can
- 1/4 cup Red Enchilada Sauce Medium
- 2 cups Mexican blend cheese shredded
- Preheat oven to 350F. Line a baking sheet with foil (we love REYNOLDS!) and set aside.
- In a medium skillet, heat ground beef over medium high heat, crumbling as you cook.
- Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.
- When beef is almost cooked through and onions begin to become transluescent, stir in the green chiles and enchilada sauce. Turn off heat. Set aside.
- Cut the top off 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 spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.
- Bake for 30-40 minutes or until peppers are tender and cheese is melty.
- Serve immediately with sour cream and cilantro if desired.