| Prep: 15 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 20g | 9g | 37g |
| sugars | fibre | protein | salt |
| 8g | 8g | 26g | 1.18g |
Why I Love Mexican Stuffed Bell Pepper Enchilada Skillet
One of the recipes that I hold dear to my heart is the Stuffed Bell Pepper Enchilada Skillet. When I think about why I love this recipe, I contemplate the seamless fusion of cultures that has the potential to bring people together and build connections. It’s more than just a random combination; it’s a testament to my love for Mexican cuisine and a representation of my culinary journey.
Finding Balance in Fusion
As a West Coast native with Gujarati roots, my gastronomic repertoire has always thrived on the intermingling of various culinary traditions and the magic that culinary fusion can bring to the table. Preparing the Stuffed Bell Pepper Enchilada Skillet aligns with my passion for making Indian-American fusion dishes, extrapolate that adventurous spirit to pair up with Mexican cuisine, bringing a spectacular medley of flavors to your plate.
Capturing the Unexpected
The intricate and vivacious flavors of Mexican recipes have often inspired me. This particular recipe was born from many cooking sessions, a sprinkle of creativity and a dash of inspiration from Chef Aarón Sánchez. His approach to Mexican cuisine intelligently respects tradition, but fearlessly pushes boundaries. I’ve tried to embrace some of that spirit, countering rich meat and beans with the fresh notes of bell peppers, corn and avocado.
If you love mixing things up a bit and introducing exciting new dishes to your family, you’ll love this Stuffed Bell Pepper Enchilada Skillet as much as I do. It’s the kind of dish that gets Faisal, my husband and our two boys running to the dinner table – and I hope it’ll do the same in your home!
What You’ll Need
- 6 large bell peppers
- 1 lb ground beef
- 1 packet of taco seasoning (about 1 oz)
- 2 cups of cooked rice
- 1 can of enchilada sauce (19 oz)
- 1 can of black beans, drained and rinsed (15 oz)
- 1 cup of frozen corn
- 2 cups of shredded Mexican cheese blend
- 1/2 cup of chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup of sour cream
- Salt and pepper to taste
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. Whilst the oven is warming up, prepare the bell peppers by cutting the tops off and removing all the insides. Place them in a large, oven-safe skillet or baking dish.
Step Two
In a separate skillet over medium heat, cook the ground beef until it’s no longer pink. Make sure to break up the meat into small pieces as it cooks. Drain off any excess fat.
Step Three
Next, add in the taco seasoning and stir until it thoroughly coats the meat. This should take approximately 2-3 minutes. Then, add in the cooked rice, black beans, frozen corn, and enchilada sauce. Stir until everything is evenly mixed.
Step Four
Pour the meat and rice mixture into the hollowed-out bell peppers in the first skillet or baking dish. Top each stuffed pepper with an even amount of shredded Mexican cheese blend.
Step Five
Place the skillet or baking dish in the preheated oven and bake it for about 20-25 minutes, or until the peppers are soft and the cheese is bubbly and browned.
Step Six
Remove the skillet from the oven and let the peppers cool for a few minutes before serving. Before serving, top each pepper with a sprinkling of chopped fresh cilantro, diced avocado, and a spoonful of sour cream. Season with salt and pepper to taste if desired.
This scrumptious Stuffed Bell Pepper Enchilada Skillet is now ready to serve and enjoy!
