Cheesy Mexican Stuffed Peppers Recipe
Stuffed Peppers are a delicious dinner or appetizer option. This Mexican Stuffed Peppers recipe is our go-to easy recipe because it's SO good.. These Enchilada Stuffed Peppers with Cheese are loaded with beef, green chiles, onions, enchilada sauce, and so much cheese! You won't believe how easy this stuffed bell pepper recipe is and how much your entire family will love it.
- 4 large bell peppers
- 1 lb lean ground beef
- 1 ounce taco seasoning Click for Homemade Recipe!
- 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
- That AWESOME beef crumbling spatula! (click to see where to buy)
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. If there is extra oil after your beef is fully cooked, drain and return to the heat.
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.
Calories: 410kcal | Carbohydrates: 14g | Protein: 39g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 1282mg | Potassium: 700mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1610IU | Vitamin C: 109.8mg | Calcium: 404mg | Iron: 4.4mg