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Two stuffed peppers with melted cheese and enchilada sauce on a plate.
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5 from 2 votes

Stuffed Peppers

Hollowed out bell peppers stuffed with a delicious mix of wild rice, beef, spinach, corn, black beans, and enchilada sauce.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 463kcal
Author: Lisa Johnson

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 2 large cloves garlic minced
  • 1 pound 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 375°F (190°C).
  • 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.
  • Spoon the filling into each pepper generously, packing it in without overstuffing.
  • Place the stuffed peppers upright in a baking dish.
    Add a thin layer of enchilada sauce or chicken broth to the bottom of the dish to prevent drying out.
    Cover with foil and bake for about 30 minutes. Then, uncover, sprinkle cheese on top, and bake for an additional 10–15 minutes until the peppers soften and the cheese melts.
  • Slice the peppers in half down the center, place on a plate, and cover with remaining enchilada sauce.

Notes

  • Choose peppers that are firm and heavy for their size. Avoid any with wrinkled skin or soft spots.
  • Look for peppers that can stand upright without tipping over. This makes filling and baking much easier.Assemble the stuffed peppers up to 24 hours ahead. Keep them covered in the fridge until ready to bake.
  • Place cooled leftover peppers in an airtight container. They’ll stay fresh for up to 3–4 days.
  • Stuffed peppers freeze well! Wrap each pepper individually in plastic wrap, then store in a freezer-safe bag. They’ll hold for up to 3 months.
  • Thaw frozen peppers overnight in the fridge. Reheat in the oven at 375°F for 20–30 minutes or until warmed through.

Nutrition

Calories: 463kcal | Carbohydrates: 45g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 866mg | Potassium: 942mg | Fiber: 10g | Sugar: 11g | Vitamin A: 9605IU | Vitamin C: 147.3mg | Calcium: 192mg | Iron: 4.9mg