These enchilada stuffed peppers are a healthy and hearty vegetarian main with all the familiar flavors of classic enchiladas. They're loaded with brown rice, black beans, and corn, then smothered in enchilada sauce and topped with cheese. It's an easy recipe to make ahead of time, and they're always a hit!
Ingredients
Stuffed Peppers
1cupbrown rice
6bell peppers
2tablespoonsolive oil
1mediumonion, minced
3clovesgarlic, minced
1largecarrot, diced small
15ouncecan black beans, drained and rinsed
1cupfrozen corn
14ouncecan enchilada sauce
1 ½ cupsEACH: grated sharp cheddar and Monterey jack cheese
Optional toppings: diced avocado, cilantro, lime, and sour cream, to serve
Instructions
Place the brown rice in a small pot with 2 cups of water. Bring to a boil then reduce the heat to low, cover the pot, and let it simmer for 40 minutes, or until the rice is tender.
1 cup brown rice
Preheat the oven to 425 degrees Fahrenheit. Drizzle a little oil in the bottom of a casserole dish. Cut the tops off the peppers, remove the seeds and membranes, and place them in the casserole dish. Finely mince the pepper tops.
6 bell peppers
Heat the olive oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook for 5 minutes, add the minced pepper tops, garlic, and carrot and cook until the carrot is soft, about 5 minutes.
2 tablespoons olive oil, 1 medium onion, 3 cloves garlic, 1 large carrot
Add the cooked rice, beans, corn, and enchilada sauce to the pan and mix everything well. Set aside 1 cup of the cheese and stir in the rest. Stuff the peppers then sprinkle the remaining cheese over the top.
15 ounce can black beans, 1 cup frozen corn, 1 ½ cups EACH: grated sharp cheddar and Monterey jack cheese, 14 ounce can enchilada sauce
Cover the casserole dish with aluminum foil and bake in the oven for 35 minutes. Remove the cover and bake for another 10 minutes.
Serve with any or all of the optional toppings.
Optional toppings: diced avocado, cilantro, lime, and sour cream