These Beef Enchilada Stuffed Peppers are incredibly delicious, super cheesy, easy to prepare and a perfect low carb dinner that your family will love!
Who doesn’t love a good stuffed pepper? I know I do and I make them quite often. But I have to say that I’ve finally hopped on the Keto bandwagon and I’m now looking for low carb, yet still delicious dinners. And these peppers deliver on all aspects.
I’ve always talked about Mexican food being one of my favorite cuisines, in fact, in another lifetime I was probably Mexican. Enchiladas are right there at the top of my favorite foods in the world. What’s not to love about enchiladas, we’re talking lots of cheesy, saucy goodness.
When you put all that good stuff like ground beef, onions, enchilada sauce and lots of cheese into a pepper, well my job is done. Because these stuffed peppers are everything. Especially when I’m trying to follow the Keto lifestyle. I can eat as many of these without guilt.
These stuffed peppers are also super easy to prepare and would be a perfect make-ahead meal. Just cook the ground beef and stuff the peppers the night before, and when you come home from work the next day, just pop them in the oven and in a matter of minutes, dinner is served!
What’s not to love about that?
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Beef Enchilada Stuffed Peppers
Ingredients
- 2 tablespoon olive oil
- 1 pound ground beef lean
- 1 medium white onion diced
- 2 cups enchilada sauce
- 2 cups cheddar cheese shredded
- 5 green bell peppers
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the ground beef to the skillet and brown until almost cooked through. Add the onion and continue to cook, stirring occasionally, until the beef is fully cooked and the onion has softened. Stir in the enchilada sauce and cook for another 30 seconds, or until the mixture begins to bubble. Set the mixture aside.
- Preheat your oven to 400 F degrees.
- Slice the tops of the bell peppers about 1/2 and inch down, or enough to keep the tops fully intact. Set the tops aside. Use your hands to remove the seeds from each pepper.
- Fill each pepper about 1/3 of the way with the meat mixture, a healthy layer of cheese, another layer of meat mixture to the top of the pepper, then a final layer of cheese. Place the tops back on each pepper.
- Place the peppers in a casserole dish and bake for about 45 minutes to 1 hour, or until the peppers begin to blister and darken.
jayn dickson says
I made this tonight and my husband and I thought it a real winner!! I used a high quality red sauce and made one addition to appease my husband. I tore up pieces of tortilla and added to the peppers in layers upon adding the meat mixture and cheese. It added 50 calories to each pepper. Meat sauce that was left over was spread over the bottom of the casserole.
Jennifer Danni Elle says
Love this recipe. It did need added seasonings. So I added Salt, garlic powder, minced onion, cumin, chili powder and lime juice in addition to green Enchilada sauce…2 different flavors by Amilia Cocina Sauce.I found at the Fresh Market here locally… it’s a store very similar to Whole foods. Sauce. Used plant based cheese in between and on top as we are lactose and gluten free here. It’s in the oven now. The filling tastes amazing. Looking forward to dinner tonight! Serving it alongside a red and green tomato salad with avocado, lemon juice and avocado oil.
Barbara K Nelson says
Man friend is on low starch diet and loves his Mexican food. Boy did this turn out to be a pleaser for him (and me alike). I used taco seasoning in an envelope I purchased at the store. It was fine, but more salty than I like. Next time I will make my own which is very good and not so salty. Thank you very much for a recipe I can put in the meal rotations!
Shelley says
My husband loved this but not with enchilada sauce as too spicy for his tum.
Michelle Durando says
This is easy and delicious for an quick meal that is nutritious and delicious
Connie says
On the menu tonight. Looking for more Keto ideas that will work for diabetics