Step-by-Step Guide to Prepare Speedy Enchilada-stuffed peppers

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, enchilada-stuffed peppers. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

These Enchilada Stuffed Peppers have all the makings of hearty enchiladas (with the addition of easy-to-prep quinoa). Finally, a vegetable main dish that's actually filling (and delicious!), a great. Enchilada Stuffed Pepper Casserole is the perfect easy meal for any weeknight. Loved by kids and adults alike, it makes impressing your friends and family simple and delicious!

Enchilada-stuffed peppers is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Enchilada-stuffed peppers is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have enchilada-stuffed peppers using 4 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Enchilada-stuffed peppers:

1. Prepare 6 bell peppers
2. Make ready 3 (12.5 oz) cans of chicken (chunk or shredded)
3. Get 1 white onion
4. Make ready 2 (10 oz) cans of enchilada sauce

These Mexican-inspired peppers are stuffed with spiced quinoa, beans, corn, and shredded Monterey jack cheese then drizzled with a simple. These delicious Vegetarian Enchilada Stuffed Peppers are made with brown rice, corn, and beans smothered in enchilada sauce and stuffed into colorful bell peppers. This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you.

Steps to make Enchilada-stuffed peppers:

1. Preheat the oven to 350 and get a pot of water boiling on the stove.
2. Slice the onion into half-inch squares and get it sauteeing in some olive oil on medium-high heat.
3. Slice the tops off the bell peppers and remove the cores and the white bits.
4. When the water is boiling, toss the peppers in for five minutes, then remove from heat and arrange in a baking dish.
5. Once the onion is cooked, add the chicken and enchilada sauce and get it all mixed together.
6. Boil the enchilada sauce down and then spoon the mix into the peppers. Maybe sprinkle some cheese in there.
7. Bake the peppers and filling for 15 minutes at 350. Add cheese five minutes from the end.
8. Serve with some kind of vegetable.

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. Yummy enchilada chicken and quinoa stuffed bell peppers topped with cheddar cheese. These protein-packed stuffed bell peppers are easy to make, delicious and loaded with protein! Chicken Enchilada Cauliflower Rice Stuffed Peppers are filled with southwestern, low carb cauliflower rice and mixed with cheesy, enchilada chicken.

So that’s going to wrap it up for this exceptional food enchilada-stuffed peppers recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!