This is a fun take on stuffed peppers! It is full of all your favorite medical flavors!
- 1 can enchilada sauce (28 oz. can)
- 3 large red or green bell peppers
- 2 teaspoons olive oil
- 1 1⁄2 pounds lean ground beef
- 1 large onion, diced
- 5 garlic cloves, minced
- 1 1⁄2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 can diced tomatoes with peppers, drained
- 2 cups cooked rice or Cauliflower Rice
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cheddar cheese, shredded
Preheat the oven to 375 degrees Fahrenheit, and lightly spray a 9×13-inch baking dish with nonstick spray.
- Pour half the can of enchilada sauce onto the bottom of the baking dish.
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish and set aside.
- In a large skillet, add olive oil, and once heated add the ground beef and cook until browned about 8-10 minutes. Add the onion and cook until the onion is soft and translucent about 5-6 minutes. Add garlic and spices and cook for 1 minute.
- Remove the skillet from the heat and stir in the tomatoes, beans, corn, and rice.
- Fill Peppers with filling mixture.
- Pour the remaining enchilada sauce over the stuffed pepper and sprinkle the cheese on the top.
- Tent foil over the pepper and bake for 30-35 minutes or until the peppers are soft. Remove the foil and bake for another 5-8 minutes until the cheese is browned.
- Allow cooling for 10 minutes before serving.
How to Freeze: Wrap peppers in one layer of foil and then one layer of plastic wrap. Place in the freezer, best used within 3-4 months.
How to Defrost: Place the peppers refrigerator for one to two days before wanting to cook. Bake with the baking directions listed above.