MEXICAN BEEF-STUFFED PEPPERS
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
MICROWAVE BEEF ENCHILADAS
Make and share this Microwave Beef Enchiladas recipe from Food.com.
Provided by children from A to Z
Categories Microwave
Time 33m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Crumble ground beef into 2 quart casserole; add onion. Cover loosley and microwave on high 3 min.; stir.
- Cover and microwave until meat is firm, 2-3mins. Stir to break up meat; drain.
- Stir in cheese, sour cream, parsley, salt and pepper. Cover and reserve.
- Wrap 4 tortillas in damp cloth and microwave on high until softened, about 45 sec. Keep tortillas covered while working with the filling.
- Spoon about 1/3 cup filling in center of tortilla. Fold up.
- Place seam side down in oblong baking dish.
- Repeat with remaining tortillas.
- Prepare enchilada sauce.
- Enchilada Sauce:.
- Mix all ingredients, cover tightly and microwave on high to boiling, 4-6 min.; stir.
- Pour sauce over tortillas. Cover loosley and microwave on high until filling is hot, 7-9 minute.
- Garnish with shredded cheese. Enjoy!
Nutrition Facts : Calories 660.8, Fat 37.6, SaturatedFat 17.6, Cholesterol 119.4, Sodium 1802.8, Carbohydrate 44.8, Fiber 4.6, Sugar 7.5, Protein 36
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS
Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. -Katie Jasiewicz, Belle Isle, Florida
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.
Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CHICKEN ENCHILADA STUFFED BELL PEPPERS
I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.
Provided by emilydonald
Categories Chicken
Time 1h
Yield 6-8 pepper halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
- Mix the shredded chicken, black beans and rice.
- Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
- Fill the peppers with the chicken, rice, bean mixture.
- Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
- Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
- Pour any remaining Enchilada Sauce over the cooked peppers once finished.
Nutrition Facts : Calories 542.7, Fat 25.5, SaturatedFat 11.7, Cholesterol 101.9, Sodium 986.8, Carbohydrate 36.7, Fiber 11.2, Sugar 2.7, Protein 41.9
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