Made by Sous Chef in the Sously app
Enchilada-Style Stuffed Bell Peppers
Hearty bell peppers stuffed with a savory mixture of ground beef, black beans, and fluffy rice, baked in a rich red enchilada sauce.
Ingredients
- 4 large Bell Pepper (halved lengthwise and seeded)
- 1 lb Beef Ground
- 15 oz Canned Black Beans (drained and rinsed)
- 1 cup Basmati Rice
- 1 cup Enchilada Sauce
- 0.5 cup Onion (finely chopped)
- 1 tbsp Taco Seasoning
- 1 cup Mexican Shredded Cheese Blend
- 1 tsp Salt
- 0.5 tsp Pepper
How to cook
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the basmati rice according to package directions until fluffy and set aside.
- 3
In a large skillet over medium-high heat, brown the ground beef with the onion until fully cooked, about 6–8 minutes.
- 4
Stir the black beans, cooked rice, taco seasoning, salt, and pepper into the beef, mixing until well combined.
- 5
Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 baking dish.
- 6
Stuff each bell pepper half with the beef mixture, place them in the dish, and drizzle the remaining enchilada sauce over the top.
- 7
Cover the dish tightly with foil and bake for 30 minutes.
- 8
Remove the foil, sprinkle the cheese over the peppers, and bake for an additional 10 minutes until the cheese is melted and bubbling.
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