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Hello, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, enchilada-stuffed peppers. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Stuffed Peppers are a delicious dinner or appetizer option. This Mexican Stuffed Peppers recipe is our go-to easy recipe because it's SO good. These Enchilada Stuffed Peppers with Cheese are loaded with beef, green chiles, onions, enchilada sauce, and so much cheese!
Enchilada-stuffed peppers is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Enchilada-stuffed peppers is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have enchilada-stuffed peppers using 4 ingredients and 8 steps. Here is how you can achieve it.
What needs to be prepared of Enchilada-stuffed peppers:
- Get 6 bell peppers
- Get 3 (12.5 oz) cans of chicken (chunk or shredded)
- Take 1 white onion
- Prepare 2 (10 oz) cans of enchilada sauce
Add the ground beef to the skillet and brown until almost cooked through. Add the onion and continue to cook, stirring occasionally, until the beef is fully cooked and the onion has softened. These Cheesy Enchilada Stuffed Peppers are a great suggestion. Bell peppers are removed off tops, hollowed out, then filled with a crazy good mix of ground beef, onion, taco seasoning, enchilada sauce, green chile, and shredded cheese.
How To Make Enchilada-stuffed peppers:
- Preheat the oven to 350 and get a pot of water boiling on the stove.
- Slice the onion into half-inch squares and get it sauteeing in some olive oil on medium-high heat.
- Slice the tops off the bell peppers and remove the cores and the white bits.
- When the water is boiling, toss the peppers in for five minutes, then remove from heat and arrange in a baking dish.
- Once the onion is cooked, add the chicken and enchilada sauce and get it all mixed together.
- Boil the enchilada sauce down and then spoon the mix into the peppers. Maybe sprinkle some cheese in there.
- Bake the peppers and filling for 15 minutes at 350. Add cheese five minutes from the end.
- Serve with some kind of vegetable.
These are finally topped with more cheese, and baked until cheese is melted and peppers are tender. Chicken Enchilada Stuffed Peppers - a delicious, low carb dinner that is full of the Mexican flavors you love! Once you try this healthy twist, you won't even miss the tortillas! I gotta tell y'all, this past week has been a hard one around here. Add diced jalapeños, salt, chili powder, paprika, cumin and black pepper.
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