Enchillada Stuffed Peppers
I tried something new with these peppers, and it actually worked so well! Enchilada filling tucked inside each one, baked until everything comes together. So quick and fun to make! and the flavor is totally worth it.
I tried something new with these peppers, and it actually worked so well! Enchilada filling tucked inside each one, baked until everything comes together. So quick and fun to make! and the flavor is totally worth it.
Ingredients
Instructions
- 1
Preheat oven to 375°F. Slice tops off peppers, remove seeds, chop the tops, and drizzle peppers with olive oil. Season with salt and pepper, place upright in a baking dish with 1/4 cup water, and bake 10 minutes to soften.
- 2
Meanwhile, heat olive oil in a skillet over medium heat. Add ground beef and cook 5 minutes. Add onion and chopped pepper tops; cook 3 minutes. Stir in paprika, cumin, chili powder, salt, and pepper. Add riced cauliflower and rice, cooking 2–3 minutes to absorb flavor. Stir in enchilada sauce and tortilla pieces; simmer 3–5 minutes until slightly thickened.
- 3
Spoon the filling into the pre-baked peppers. Bake 20 minutes, then remove from oven, top with cheese, and bake another 10 minutes, until the cheese is melted and lightly golden.
Prep Time
10
minutes
Cook Time
40
minutes
Total Time
50
minutes
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