If you’re a fan of enchiladas, you’ll love our green chicken enchiladas and our easy vegetarian skillet enchiladas!
Black beans: we use canned black beans but pinto beans also taste great. Enchilada sauce: enchilada sauce can be found in jars or cans in the Mexican section of most grocery stores. Cheese: a mix of sharp cheddar and Monterey jack cheese gives these stuffed peppers a bold cheesy flavor. Other cheeses like Mexican cotija cheese, gouda, or havarti are other delicious alternatives.
Other ingredients you’ll need are brown rice, bell peppers, olive oil, onion, garlic, carrot, corn, avocado, cilantro, lime, and sour cream.
For a boost of vegetarian protein, add some cooked lentils or texturized vegetable protein (TVP). Turn them into chicken enchilada stuffed peppers with some cooked chicken, or switch up the meat and use ground beef or ground turkey instead. Try filling them with our spicy Mexican rice to switch things up!
Use a mix of red, yellow, and orange peppers to keep things colorful. Stuff the peppers really full. The peppers shrink when cooked, so pack them tightly when they’re raw and they’ll soften to accommodate all the filling. Have leftover rice? This is the perfect opportunity to use it! Load them up with the toppings, and why not serve them with a dollop of our easy guacamole.
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