Enchillada Stuffed Peppers

Enchillada Stuffed Peppers

Ingredients

Instructions

1. 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. 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. 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.