Enchilada Stuffed Peppers
Easy enchilada sauce ground turkey stuffed peppers. These make the perfect balance meal and are the perfect make-ahead recipe.
Ingredients
- 4 large bell peppers (mix of colors)
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- ⅓ cup diced onion
- 1 lb ground turkey
- ¼ teaspoon cumin
- ½ teaspoon garlic salt
- 10 oz mild red enchilada sauce
- 1 cups cooked rice (white or brown)
- ½ cup shredded mozzarella cheese (+ more for topping)
Toppings
- ¼ cup chopped cilantro (optional)
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and cooking the rice per packaging instructions.
- Then cut the bell peppers lengthwise and remove the seeds and membranes. Try not to cut the stems as the stem helps the pepper hold its shape. Set aside
- In a large deep skillet in medium high heat add oil and sautéed the onion until translucent 3-5 minutes. Then add in the minced garlic and cook for one minute.
- Add in the ground turkey, cumin, garlic salt and pepper and cook until the meat is no longer pink.
- Stir in the enchilada sauce and combine. Once the enchilada sauce starts bubbling up stir in ½ cup of shredded mozzarella and then add in 1 cup of cooked rice and combine. Remove from heat and set aside.
- Add half a cup of water to the bottom of a large baking dish or 16x9 baking dish. Spray the bell peppers or brush with olive oil or avocado oil. Scoop ground turkey enchilada mixture inside the hollow bell peppers all the way to the top and place on the baking dish facing up.
- Cover with aluminum foil and bake in the oven for 40 minutes. After 20 minutes rotate the baking dish so all the stuffed peppers cook evenly.
- After 40 minutes sprinkle each stuffed bell pepper with the remaining shredded cheese and put back in the oven uncovered for five minutes or until the cheese has melted. Remove from the oven and serve with fresh chopped cilantro on top.
Notes
The ground turkey enchilada sauce mixture fills four large bell peppers cut in half or about 6 smaller size bell peppers.
Make sure you pick large bell peppers about the same size so you can distribute the filling evenly
If you have leftover enchilada ground turkey filling - I like making tacos or filling a burrito.
Want to pre-cook the bell peppers beforehand to make them extra soft? Boil in water for 3-5 minutes or pop them in the microwave for 3 minutes. This method is optional - I prefer to just cook them in the oven for 45 minutes.
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