March 24, 2015

Recipe Time--Stuffed Pepper Enchiladas

I (greatly) modified this recipe for Healthy Stuffed Red Peppers that I found on the Six Sisters Stuff blog. Now it is slightly less healthy, but we ended up liking it better than we like stuffed peppers, so it works! It got a thumbs up all around, plus a "Please make that again!" from Dan, so I thought I'd share. Hope you enjoy it as much as we did!

Stuffed Pepper Enchiladas
Author: Liz Johnson
Total Time: 45 minutes
Serves: 8

1 lb. lean ground turkey
1 yellow onion, chopped
1-2 red or orange bell peppers, chopped (I used one but if you like more peppers, add more!)
3 Tb. minced garlic
3 Tb. taco seasoning
1 tsp. paprika
dash of salt & pepper
1 can black beans, rinsed & drained
1 can corn, rinsed & drained
8 soft flour tortillas
2-3 cups cheddar cheese
1 can red enchilada sauce
1 can petite diced tomatoes, drained
2 green onions, diced
Sour cream

1. Preheat oven to 350° F

2. In a large skillet, brown the ground turkey with the chopped onion and peppers, adding in the garlic, taco seasoning, paprika, and salt & pepper for flavor.

3. When turkey is browned, stir in black beans and corn and continue to cook for a few more minutes.

4. Remove mixture from stove and using a large spoon, put about 2 spoonfuls of the meat mixture into each tortilla one at a time, generously sprinkle cheese over the mixture, then roll the tortilla and place seam side down in a 9x13 glass baking dish horizontally. (You will have left over meat mixture!)

5. In a separate bowl, combine red enchilada sauce and diced tomatoes, mixing in the rest of the meat mixture.

6. Pour enchilada sauce mixture over the rolled tortillas and spread evenly, being sure to fill in any cracks or empty spaces between tortillas.

7. Bake in oven for 20 minutes. Remove and cover with remaining cheese. Continue to bake for 5 minutes or until cheese is melted.

8. Remove from oven and sprinkle top with diced green onions.

9. Serve with a dollop of sour cream, if desired.

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