Enchilada Stuffed Peppers

Enchilada Stuffed Peppers

  • 15m

    prep time

  • 55m

    Cook Time

  • 12





  • 4 medium red bell peppers Substitutions available
    • yellow bell pepper
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup cooked rice
  • 2 tablespoons Garlic
  • 1 tablespoon Cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Pure Ground Black Pepper
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup shredded Cheddar cheese

Nutrition information

Nutrition information coming soon.


  • Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Cut in half lengthwise. Rinse bell peppers and place skin-side up on paper towels to drain. Set aside.

  • Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Garlic Paste, Cilantro, salt and pepper; mix until well blended.

  • Pour enchilada sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Cover tightly with foil.

  • Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Spoon sauce in dish over each half to serve.