Vegetarian Enchilada Stuffed Peppers
Tender kidney beans and whole peeled tomatoes create the filling for these vibrant bell peppers, smothered in a zesty homemade green chile enchilada sauce. A delightful twist on traditional enchiladas, this dish is bursting with flavor and perfect for a vegetarian-friendly dinner.
ingredients
- 4 large bell peppers (any color)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) whole peeled tomatoes, crushed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until onions are translucent, about 5 minutes.
- 3.
Add crushed tomatoes, diced green chilies, cumin, chili powder, dried oregano, salt, and pepper to the skillet. Stir and let simmer for 10 minutes.
- 4.
Add the kidney beans to the skillet and cook for an additional 5 minutes. Remove from heat.
- 5.
Spoon the kidney bean mixture into each bell pepper until they are almost full. Top with a mixture of shredded Monterey Jack and cheddar cheese.
- 6.
Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender and cheese is melted and bubbly.
- 7.
Serve hot, garnished with fresh cilantro if desired.
