A Tex-Mex twist on stuffed peppers. Beef, black beans, corn, rice. Spiced up with green chilis, chipotle, and enchilada sauce. Oh, and lots of cheese!
A spicy, drool-inducing take on stuffed peppers. And, oh yes, there will be cheese!
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I love any recipe that can be a carrier for cheese. And, bonus, this one is packed with flavor!
If the filling for these stuffed peppers seems familiar, it’s because I took my Chipotle Beef and Cheese Enchiladas recipe and added beans, corn, and rice. Then I amped up the flavor with green chilis and chipotle powder. Yowza!
Start by slicing the tops off of the peppers. I’m using three different colors because it looks perty. And I love the flavor variations. But you can use whatever color you like best. Green peppers tend to be least expensive.
Cut around the stem and throw the stem away. Then chop the good stuff. You only need about a cup. If there’s more, save it for another recipe or freeze it in a freezer bag.
Spray a 9 x 13 inch pan with baking spray and put the peppers in the bottom. Check out this beautiful Staub baking dish!
Some girls get flowers or chocolates for Valentines Day, I got a William’s Sonoma gift card. He knows me so well! I love how much deeper it is than most 9×13 inch baking dishes. Could there be a lasagna in the future?
You can find this beauty on the William’s Sonoma site or here. Btw, it comes in lots of colors, too.
Next, cook the ground beef and chopped pepper until the beef is cooked through. Drain it and return it to the pan.
Then add 1/2 cup of the enchilada sauce and the rest of the ingredients EXCEPT the cheese.
Stuff the filling in the peppers so that they’re full, but don’t pack it in tight. The rice needs some room to expand. And there needs to be space for cheese later.
Pour the rest of the enchilada sauce over the stuffed peppers.
Cover the dish with foil and bake it for 20 minutes. Remove the foil and bake your beautiful peppers for another 10 minutes.
As soon as they come out of the oven, smother them in cheese.
Give them a few minutes for the cheese to get melted and gooey. Garnish with fresh cilantro if you like.
This recipe makes 6 stuffed peppers. At my house that’s 3 servings, your mileage may vary.