Authentic Mexican Stuffed Peppers

Stuffed-Bell-Peppers-Header
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 4

This 1-pan wonder is the perfect dish for a hectic weeknight. Time-saving hacks like canned spanish rice make preparation a breeze. Just cook, stuff, and bake. For a vegetarian option, substitute beef with our Vegetarian Refried Beans.

Method

Preheat oven to 325º

In a large skillet, heat olive oil and cook ground beef, onion, and garlic. Add fajita seasoning and mis well during cooking process. Once ground beef is cooked, drain excess grease from skillet.

Cut peppers in half (lengthwise), removing seeds and ribs. Fill pepper halves with rice and beef as desired.

Take 1 can of enchilada sauce and pour evenly over a baking sheet. Place filled peppers on baking dish, over the the enchilada sauce. Take the second can of enchilada sauce and pour over peppers.

Cover dish with tinfoil and bake for 45 minutes or until peppers are fork tender.

Nutritional Info

Calories
480 per serving
Fat
26 g
Sodium
2540 mg
Carbs
55 g
Protein
18 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.

Products Used

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