Enchilada Stuffed Peppers

Today I found Jake eating what was pretty much the entire remains of a pepperoni pizza from our backyard. It wasn’t our pizza. It either blew in our yard from today’s wind or the squirrels brought it to him. I normally would try and wrangle the pizza from him but I am 40 weeks pregnant today, can barely move and my agility is at a zero. Plus he looked so happy, who was I to ruin a dream come true.

All I can manage to do lately is cook things and stuff my face with food. Like with these enchilada stuffed peppers. 

But first here’s Jake after he decided to bring in some of the pizza to eat in the comfort of our couch.  I just found pizza stains on it.

A couple hours after that I found him in the yard with another slice in his mouth. I’m convinced he’s having it delivered.

Anyway, these enchilada stuffed peppers are way better than stale pizza.  And if you make them spicy enough they might bring out a baby. I’ll let you know on that one.

First I start by cooking up a cup of rice. I use brown sometimes but you can use white.

While the rice is cooking, I brown the meat in a bit of olive oil and stir in chili powder and cumin and salt and pepper. Add a pinch of cayenne pepper or three if you are trying to induce labor.Using beef is tastiest in my opinion but I used ground turkey today.

While meat is browning and rice is simmering, dice up the tomato and onion.

Once meat is browned and cook through, add in tomatoes and onion and pour in the enchilada sauce.

Add chicken broth and let simmer for 10 minutes or so until it thickens. Then stir in the corn and the beans.

Mix in the cooked rice.

I let this simmer a bit and let the flavors meld together and hollow out the peppers.

They look so boring. Now add in the mixture and bake.

Looking better.

Now top with cheese and bake a bit more.

Looking delish! Top with a bit of salsa and enjoy.

If you were wondering, this is what an ‘eating pizza that probably blew out of someone’s trash’ coma looks like. Not as good as an enchilada stuffed pepper coma.

Enchilada Stufffed Peppers

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Author: simplyum

Serves: 4-8

Ingredients

• 1 lb lean ground beef (you can use ground turkey or chicken for a healthier option)
• 4 red or green bell peppers
• 2 roma tomatoes diced
• ½ onion diced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• pinch of cayenne pepper
• salt and pepper to taste
• 1 can black beans drained
• ¾ cup frozen corn
• 2 tbsp enchilada sauce
• 1 cup cooked rice (1/2 cup uncooked)
• ½ cup chicken broth
• 1 cup monterey jack cheese or a taco blend
• 1 cup salsa (optional for topping)

Instructions

1. Preheat oven to 400 degrees.
2. Cook rice.
3. Add tablespoon of olive oil to pan and add beef to pan. Season with salt and pepper. Add in cumin, chili powder and cayenne pepper. Stir and let the beef brown and cook through. Drain out all but a tablespoon of grease.
4. Add in diced tomatoes and onions and enchilada sauce.
5. Add in chicken broth, bring to a boil. Once boiling reduce to a simmer and let simmer for about 10 minutes.
6. Add in corn and drained black beans.
7. Stir in cooked rice.
8. Let sit on low for another 10 minutes or so to let all the flavors mix.
9. Evenly distribute mixture into the 8 halves of hollowed out bell pepper.
10. Bake for 30 minutes.
11. Take out and top with cheese.
12. Bake for an additional 2-3 minutes or until cheese is melted.
13. Serve and top with salsa.

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