Enchilada Stuffed Peppers (Beef, Rice & Cheese)
This enchilada stuffed peppers recipe is an easy recipe to perfect at the first attempt. You can cook this recipe anytime you like it.
Equipment
9x13 inch (23x33cm) baking dish
Large skillet (10-12 inch / 25-30cm)
Medium saucepan
Microwave-safe dish
Aluminium foil
sharp knife
Instant-read thermometer
Ingredients
¾ pound ground beef (minced beef) - 340g
3 medium red pepper (red capsicum)
½ medium yellow onion - chopped
2 cloves garlic - chopped- 10 ounces red enchilada sauce - 285ml
2 teaspoons chili powder (chilli powder in British English)
¼ teaspoon ground black pepper
½ teaspoon garlic powder- 1 tablespoon low-sodium taco seasoning - half of a standard 1-oz packet
- 1 box low-sodium Mexican-style rice - approximately 6 oz / 170g; you will use 3/4 cup cooked
¼ cup water - 60ml- 1 cup shredded Colby Jack cheese - 115g
1 tablespoon cilantro - fresh ; chopped, for garnish- 1 teaspoon cooking oil - or cooking spray ; for the skillet
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced). Cook the rice according to the package instructions and set it aside.1 box low-sodium Mexican-style rice
- While rice is cooking, heat the cooking oil in a large skillet over medium-high heat. Brown the ground beef, onion, and garlic, breaking the beef into very fine pieces. Add the taco seasoning, chilli powder, garlic powder, and black pepper. Stir and cook for 3 minutes until the spices are fragrant.3/4 pound ground beef (minced beef), 1/2 medium yellow onion, 2 cloves garlic, 1 tablespoon low-sodium taco seasoning, 2 teaspoons chili powder (chilli powder in British English), 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1 teaspoon cooking oil
- Add in the water and stir for 1 minute. Add half of the enchilada sauce and stir. Combine with 3/4 cup of cooked rice. Bring to a boil, then reduce heat and simmer on low for 5-8 minutes, stirring occasionally, until the sauce is absorbed and the mixture is thick.1/4 cup water, 10 ounces red enchilada sauce, 1 box low-sodium Mexican-style rice
- While the mixture is cooking, cut off the tops of each bell pepper and pull out the seeds and stems. Place the peppers upright in a 9x13 inch (23x33cm) baking dish and microwave for 5 minutes. Drain any liquid the peppers release after microwaving — this water will dilute the enchilada sauce if left in the dish.3 medium red pepper (red capsicum)
- Fill each pepper halfway with the beef and rice mixture, add 1 tablespoon of shredded cheese, then fill to the top with the remaining mixture. Top each pepper with a generous mound of the remaining cheese and drizzle 1 tablespoon of the remaining enchilada sauce over the top of each.1 cup shredded Colby Jack cheese, 10 ounces red enchilada sauce
- Cover the baking dish tightly with aluminium foil and bake for 25 minutes. Remove the foil and switch the oven to broil (grill). Broil for 2 minutes or until the cheese is golden and bubbling — watch closely to prevent burning.
- Garnish with fresh chopped cilantro before serving.1 tablespoon cilantro
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F / 175°C for 15-20 minutes until heated through.
Freezer-friendly: Freeze baked peppers individually wrapped in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Stuff peppers up to 24 hours in advance, cover tightly, and refrigerate unbaked. Add 10 minutes to the covered bake time when starting from cold.
Substitution: Ground turkey, chicken, or a plant-based mince all work — adjust cooking fat as leaner proteins need a drizzle of oil to brown properly.
Pro tip: Let the beef sit undisturbed for 30 seconds at a time while browning so it actually sears instead of steaming — this builds much deeper flavour in the filling.
Sodium note: The taco seasoning, enchilada sauce, and boxed rice are the main sodium contributors. Use low-sodium versions of all three as specified, or make your own taco seasoning from individual spices to control the salt precisely.
Nutrition
Serving: 1servingCalories: 517kcalCarbohydrates: 20gProtein: 35gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 119mgSodium: 1256mgPotassium: 712mgFiber: 5gSugar: 13gVitamin A: 5278IUVitamin C: 157mgCalcium: 341mgIron: 4mg
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