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Stuffed Peppers
My version of Stuffed Peppers with wild rice, beef, spinach, corn, beans, and enchilada sauce makes the perfect meal any night of the week!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
peppers, bell, rice, beef, sauce, recipe
Servings:
6
Servings
Calories:
463
kcal
Author:
Lisa Johnson
Ingredients
1
Tablespoon
olive oil
1
medium
yellow onion
2
large cloves
garlic
minced
1
pound
grass-fed 85% ground beef
or ground turkey
2
cups
cooked wild rice
1
package
chopped, frozen spinach
(thawed and drained)
1
cup
frozen corn
thawed and drained
1
can
organic black beans
drained and rinsed
16
ounces
enchilada sauce
divided
4
large
red bell peppers
seeded, and cleaned
1
cup
shredded cheese
optional
Instructions
Preheat oven to 350 degrees. Heat oil in large skillet over medium heat. Add onions and garlic to oil and cook until softened.
Add the ground beef and cook until no longer pink.
Add spinach and wild rice, and stir to combine.
Stir in the corn, black beans, and half of the enchilada sauce.
Fill the bell peppers, cover with foil, and bake for 30 minutes.
Remove the foil and top peppers with shredded cheese, bake for 5 to 10 minutes or until cheese is melted.
Slice the peppers in half down the center, place on a plate, and cover with remaining enchilada sauce.
Nutrition
Calories:
463
kcal
|
Carbohydrates:
45
g
|
Protein:
29
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Cholesterol:
66
mg
|
Sodium:
866
mg
|
Potassium:
942
mg
|
Fiber:
10
g
|
Sugar:
11
g
|
Vitamin A:
9605
IU
|
Vitamin C:
147.3
mg
|
Calcium:
192
mg
|
Iron:
4.9
mg