Enchilada Stuffed Peppers

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Ingredients

  • 3/4 lb ground beef (I prefer organic / grass fed) $8
  • 3 bell peppers (any color will do, green is least expensive) $3
  • 1 half yellow onion, chopped $.75
  • 2 cloves garlic, chopped  $.10
  • 1 10 oz can red enchilada sauce  $2.50
  • 2 tsp chili powder
  • Dash of black pepper
  • ½ tsp garlic powder
  • 1/2 packet taco seasoning low sodium  $1
  • 1 box mexican rice low sodium  $1.50
  • ¼ cup water
  • 1 cup Colby jack cheese  $1
  • 1 tbs cilantro (optional)  $.10

Total: $17.95

Instructions

  1. Preheat oven to 350. Cook rice according to instructions on box, set aside
  2. While rice is cooking, brown the ground beef, onion and garlic. Make sure you break the beef into very fine pieces. Add in taco seasoning, chili powder, garlic powder, and pepper. Stir 3 minutes
  3. Add in water and stir 1 minute. Add half of a 10 oz can of enchilada sauce and stir. Combine with ¾ cup cooked rice. Bring to bowl then let simmer on low for 20 minutes.
  4. While mixture is cooking cut off the tops of each bell pepper and pull out seeds / stems. Place in a baking dish and microwave for 5 minutes. You may notice they produce some “water” after cooking, I just dumped this in the sink.
  5. Now you’re ready to stuff—fill up each pepper halfway with beef and rice mixture and put a tablespoon of cheese, then fill to top with beef and rice mixture. Top each pepper with a mound of cheese then put 1 tablespoon or so of enchilada sauce on top.
  6. Baked covered with foil for 25 minutes. During the last 2 minutes uncover turn the heat up to broil to brown the cheese a little. Top with sprinkled cilantro if you please!

Based on my previous post (which was far too long ago, I apologize), can you tell what my favorite genre of food is? That’s right- Mexican. Unfortunately it’s never easy to find Mexican recipes that are easy on the waistline yet still satisfying at the same time. Well..search no longer because I think I made one up last night!

I was seriously craving comforting, cheesy enchiladas but I didn’t want my hard work at barre class to be completely cancelled out. I had some leftover ground beef in my fridge that I needed to use up along with some shredded Colby jack cheese. With this in mind I headed down to the store and pushed myself to be creative. It would have been too easy to head straight for the flour tortillas but instead I went to the produce section and saw tons of green bell peppers on sale. If you were having company I would get a variety of colors but honestly, don’t they all pretty much taste the same? Green bell peppers are so much cheaper! I guess if you’re seeking a wow factor though, go with multicolor.

In this recipe I used a box of Knorr Mexican rice and I would strongly suggest looking for a variety that is low sodium. When you combine this with all the other ingredients such as taco seasoning you will find that you definitely don’t need to add extra salt! Also, remember that cheese often has plenty of that salty taste you love.

I nuked my peppers in the microwave for about five minutes in the same pyrex I baked them in – this is a crucial step to ensure the peppers are edible and not too hard. These are super irresistible and filling on your own but you could definitely do a side such as canned vegetarian refried beans (less cals in these) OR chips and homemade guac! I can also tell you these keep well in the fridge for the next day—I would know, I ate mine cold the next day for lunch!

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