Do you love enchiladas but are trying to cut down on carbs? These enchilada stuffed peppers give you all the enchilada vibes but without the added carbs. These are a total flavor pop and are super easy to make for dinner or even for a quick appetizer.
How to prep the peppers
- Start by slicing the peppers in half long ways like the photo below
- Using a spoon carefully remove all the seeds and the white meaty ribs from the inside of the peppers
- Place the peppers to the side while you begin making your enchilada filling.
How to make the enchilada filling
- Start by browning your ground beef in a pan on the stove over medium heat
- Once its fully cooked and no long pink, drain the excess grease and return to the stove
- Mix in your taco seasoning with the meat
- Add in your enchilada sauce and well drained cauliflower rice and mix until well combined
- Optional: Once thats fully combined mix in 1/2 a cup of shredded cheese
- Spoon the meat mixture into your hollowed out peppers making sure to firmly pack it in. (Depending on the size of the peppers it will be about 1/3 cup of meat per pepper slice.)
How to cook enchilada stuffed peppers.
You can do this one of two ways. For a quicker approach you can air fry them or you can do it the traditional way by baking them in your oven.
Air fry method: Place on lowest spot in air fryer and cook at 400 degrees for about 12 minutes making sure to add the cheese the last 2 minutes. (Time will vary by air fryer and how soft or firm you like your peppers)
Oven Method: With this oven method you will want to top your peppers with cheese prior to baking. Place them in a baking dish and cover it with foil. Bake 350 degrees for 30 minutes with foil on top. Remove foil and bake for an additional 10 minutes. If you want a nice crispy top you can also broil on high for the last minute or so. ( Again time can slightly vary by oven and how soft or firm you like your peppers).
Can you freeze stuffed peppers?
Absolutely! The key to freezing food and keeping it fresh and tasting good is to be sure to wait to store it until it has fully cooled off. You should wrap them in plastic wrap and then store them in an airtight container.
Are these good for meal prep?
Yes! You will want to cook them then let them cool completely before storing in an air tight container in your fridge. This will help keep all the extra moisture out of your containers to help keep it fresh longer.
Looking for another easy meal? Try these air fried zucchini lasagna boats
Enchilada Stuffed Peppers
Equipment
- oven
Ingredients
- 1 lb ground beef
- 1 tbsp taco seasoning
- 1 cup cooked riced cauliflower
- 1 cup Enchilada Sauce ( I used Frontera red enchilada sauce)
- 1 1/4 cup shredded cheese
- 4 bell peppers any color
Instructions
- Slice your bell peppers in half lengthwise
- Using a small spoon remove the seeds and the white meaty ribs of the peppers and set the peppers to the side
- Brown your ground beef on the stove on medium heat
- Drain the excess grease and return to the stove
- Mix in the taco seasoning
- Add in the enchilada sauce and well drained cooked cauliflower rice and mix well.
- Mix in 1/2 a cup of shredded cheese
- Firmly pack about 1/3 cup of meat into each pepper slice
- Top each pepper with shredded cheese
- Place peppers in a large baking dish and cover with foil
- Bake 350 degrees for 30 minutes (Time will vary based off your oven and how firm or soft you want your peppers)
- Remove from oven and take off the foil
- Cook for an additional 10 minutes. (broil the last minute if you want a crispier top)
- Optional once cooked top with sour cream, fresh cilantro or salsa and enjoy
These were delicious! The hardest part is prepping the peppers, which really isn’t that hard. I topped ours with sour cream and jalapenos for some extra spice. Definitely a keeper and will be making it often!
Thank you! I’m so happy you enjoyed them