Ingredients
- 4 large bell peppers (green or red)
- 500 g lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup enchilada sauce (low sugar preferred)
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 190°C (375°F).
- Prepare bell peppers by removing tops, seeds, and membranes.
- Heat olive oil in a skillet over medium heat and sauté onion for 3–4 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add ground beef and cook for 5–7 minutes until browned. Drain excess fat.
- Stir in chili powder, cumin, paprika, and salt.
- Add half of the enchilada sauce and mix well.
- Place peppers in a baking dish and fill with beef mixture.
- Pour remaining sauce over peppers and top with cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Garnish with cilantro and serve.
Notes
- Use firm peppers to maintain structure during baking.
- Drain excess fat from meat for a lighter dish.
- Add jalapeños or chili flakes for extra heat.
- Swap beef with turkey or chicken for a leaner option.
- Store leftovers in fridge up to 4 days or freeze up to 3 months.
- Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
