Enchilada stuffed peppers swap the tortilla for a whole bell pepper, filling it with seasoned ground beef, Mexican rice, and Colby Jack cheese, then baking it in enchilada sauce. You get a complete meal — protein, vegetables, and starch — in a single vessel with minimal cleanup. At 37 grams of protein per serving, this is a genuinely filling weeknight dinner that doesn’t require much hands-on time.
Before you start
The two steps that determine whether this dish works are browning the beef properly and microwaving the peppers before they go in the oven. On the beef: cook it over medium-high heat and break it into very fine crumbles as it browns — large chunks won’t absorb the seasoning evenly, and you’ll get uneven bites. Let the meat sit undisturbed for 30 seconds at a time so it actually browns rather than steams. On the peppers: a raw bell pepper needs far longer than 25 minutes in a 350°F oven to soften through, so the 5-minute microwave step is not optional. It partially cooks the walls so the final bake finishes them without drying out the filling. Make sure you drain any liquid the peppers release after microwaving — that water will dilute the enchilada sauce at the bottom of the baking dish if you leave it in.
Mistakes to avoid
- Undercooking the ground beef. Ground beef must reach 160°F (71°C) internally. Don’t rely on color alone — a meat thermometer is the only reliable check. If you’re swapping in ground turkey or chicken, the target is 165°F (74°C), and pink is never acceptable.
- Overfilling the peppers before the cheese layer. If you pack the first half too tightly, the tablespoon of cheese in the middle gets pushed to one side and doesn’t melt into the filling. Fill the first half to just below the midpoint so there’s room for the cheese to sit flat.
- Skipping the foil for most of the bake. Baking uncovered causes the cheese on top to brown before the filling is hot all the way through. Keep the foil on for the full 25 minutes and only remove it at the broil stage.
- Using the full can of enchilada sauce in the filling. The recipe calls for half the can in the filling and a tablespoon per pepper on top. Using more than that in the filling makes the rice mushy during the 20-minute simmer. Reserve the rest for topping only.
- Letting the filling simmer with the lid on at high heat. Once you add the enchilada sauce and rice, keep the heat genuinely low. A hard simmer will reduce the liquid too fast and scorch the bottom of the pan before the flavors have time to come together.
Delightful Enchilada Stuffed Peppers
Ingredients
¾ pound ground beef (minced beef)
3 medium red pepper (red capsicum)
½ medium yellow onion - chopped
2 cloves garlic - chopped
10 ounces enchilada sauce - red
2 teaspoons chili powder (chilli powder in British English)
1 dash ground black pepper
½ teaspoon garlic powder
½ packet taco seasoning - low-sodium
1 box rice - Mexican, low-sodium
¼ cup water
1 cup Colby Jack cheese
1 tablespoon cilantro (coriander)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cook the rice according to instructions on the box, set it aside.
- While rice is cooking, brown the ground beef, onion and garlic. Make sure you break the beef into very fine pieces. Add in taco seasoning, chilli powder, garlic powder, and pepper. Stir 3 minutes
- Add in water and stir for 1 minute. Add half of a 10-ounce can of enchilada sauce and stir. Combine with ¾ cup of cooked rice. Allow to a boil, then let simmer on low for 20 minutes.
- While the mixture is cooking, cut off the tops of each bell pepper and pull out seeds/stems. Place in a baking dish and microwave for 5 minutes. You may notice they produce some “water” after cooking; I just dumped this in the sink.
- Now you’re ready to stuff—fill up each pepper halfway with beef and rice mixture, put a tablespoon of cheese, and then fill to top with beef and rice mixture. Top each pepper with a mound of cheese, then put 1 tablespoon or so of enchilada sauce on top.
- Baked covered with foil for 25 minutes. During the last 2 minutes, uncover turn the heat up to broil to brown the cheese a little. Top with sprinkled cilantro if you please!
Nutrition
Your questions, answered
Can I use ground turkey instead of ground beef?
Yes — ground turkey works well here and keeps the protein content high. Cook it to 165°F (74°C) internal temperature, and don’t serve it pink. Because turkey is leaner, add a small drizzle of oil to the pan before browning to prevent sticking.
Can I make these ahead and refrigerate them before baking?
Yes. Stuff the peppers, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered bake time since you’re starting from cold.
What can I serve alongside this to round out the meal?
Each stuffed pepper already contains protein, starch, and a vegetable, so a simple side is enough. Warmed refried beans or a plain green salad with lime dressing keeps it easy without duplicating what’s already in the pepper.
How do I store and reheat leftovers?
Store cooled peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes or microwave on medium power for 2–3 minutes — high power tends to make the cheese rubbery.
Can I add black beans or corn to the filling for extra bulk?
Yes, and it’s a practical way to stretch three servings into four. Stir in half a cup of drained black beans or frozen corn when you add the rice — both hold up well during the simmer and add fiber without changing the cook time.
Do I need to use low-sodium taco seasoning and rice, or will regular work?
Regular versions will work, but the sodium adds up fast when you combine seasoning, enchilada sauce, and cheese. If you use full-sodium products throughout, the finished dish can easily exceed 2,000 mg of sodium per serving — worth knowing if that matters to you.
What to cook next
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Ultimate Cheesy Beef Bake
- Golden Turkey Empanadas
