NFL
By: Brook M Hill
Hey there guys! Is anyone else like me, and you also get tired of choosing what to make for dinner week in and week out? If so I was hoping maybe I could help you out with that by, sharing some of my favorite recipes with you. First up we have enchilada stuffed bell peppers.
Here is a list of what you will need:
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2 large bell peppers (any color is fine)
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6 ounces of beef or pork chorizo
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1 cup of whatever rice you prefer
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1/2 cup of shredded cheese
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1/2 cup of pepper jack cheese
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1 can of black or pinto beans
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1 can of red or green enchilada sauce
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1/2 cup sauteed yellow onion
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1 tablespoon of butter
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green onion and sour cream for garnish
Prep Time: 25 minutes Cook Time: 15-20 minutes
Step One: Preheat the oven to 375 degrees, cut the tops off of the peppers, and remove all seeds.
Step Two: Submerge the peppers in enough water to cover them, and bring the water to a boil. Boil them until they’re fork-tender. While waiting for them to be done, cook the chorizo, you want it to be a little crispy.
Step Three: Quickly slice half of a yellow onion into thin strips, and saute them in the half tablespoon with an inch of salt. Cook them until they are translucent.
Step Four: Shred half a cup of cheddar cheese and half a cup of pepperjack. Drain the can of beans, and open that enchilada sauce.
Step Five: It’s time to assemble! You can layer them up any way you like, but here is how I do mine. Cheeses on the bottom, then chorizo, onions, enchilada sauce, and beans, and repeat until they are full to the top. Add extra cheese to the top, if you want to!
Step Six: Now just bake them for fifteen to twenty minutes to melt all the cheese, and plate it up!
Enchilada stuffed bell peppers are a quick, easy, delicious, and healthy dinner, that is very filling. The leftovers are also fantastic for meal prep if you make extra! Bonus, it’s also super easy to do on a grill outside during these warmer months.
Hope this helps you try something new on your dinner menu this week!
Enjoy Friends!
