- 5 - 6 medium bell peppers
- 1 pound ground beef
- 1 can (10 ounces) red enchilada sauce
- 1 cup corn
- 1 cup cooked rice
- 1 + ½ cups shredded sharp cheddar cheese, divided
- sea or kosher salt and fresh black pepper
- sour cream, for serving
- Wash and dry the peppers, cut the tops off and clean out the seeds.
- Lightly grease a 9x11 or similar sized casserole or baking pan. Stand the peppers up in it.
- Preheat the oven to 400 degrees F.
- In a large frying pan brown the ground beef, breaking it apart as it cooks. Drain off the grease.
- Add the enchilada sauce,
cornand rice. Cook over medium heat 5 minutes, stirring often.
- Remove from heat and stir in 1 + ¼ cups of the cheese. Season to taste with salt and pepper.
- Fill the peppers with the meat mixture. Cover with foil and bake 45 minutes.
- Remove the foil, sprinkle the remaining cheese on top and return to the oven.
- Continue baking until the peppers are fork tender, usually 5 - 10 minutes longer.
- Serve with a dollop of sour cream.
I walked into the market the other day and was greeted by thousands of bell peppers in a rainbow of colors all begging to come home with me. I obliged by filling my cart.
I stuffed them with what I was so badly craving: ground beef enchiladas with corn, rice and sharp cheddar cheese smothered with spicy red sauce.
It’s a quick and easy filling that comes together in one pan using canned enchilada sauce. You brown the ground beef first then mix in the sauce, corn and cooked rice. I use minute rice for a time saver. <- Leftover Chinese takeout works too.
You can find the enchilada sauce by the taco fixin’s in your market. It comes in mild and hot so you can control the heat level.
The tops of the peppers are cut off, the seeds scooped out and the filling spooned in. Cover and bake until the peppers are tender. Top with a dollop of sour cream and dinner is served.
So simple, they can even be made on a busy weeknight when homemade comfort food is exactly what you need after a long day.
I’ve had a lot of them lately.