These Easy Enchilada Stuffed Peppers are a great meal for any busy night. You can even prep them ahead of time and freeze them for later. If you want delicious gluten free stuffed pepper recipe this one is for you. This recipe is gluten, dairy, egg, and nut free.
These Enchilada Stuffed Peppers are one of my go-to recipes. They get so much flavor from the enchilada sauce that you really don’t need that many other ingredients. A great easy stuffed peppers recipe that your whole family will enjoy.
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Ingredients for Easy Stuffed Peppers and Alternative Options
When it comes to meals I always suggest you get creative. These Enchilada Stuffed Peppers are no different. I’m going to explain the ingredients I used and give you ideas of alternatives.
Sweet Peppers – This is what I’m stuffing in this recipe but you could also stuff zucchini, mushrooms, acorn squash, the possibilities are really endless.
Yellow Onion – Obviously this just adds good flavor. I have made this recipe without onion though and it’s still delicious.
Salt and Pepper – Since you’re using canned enchilada sauce you don’t need to add much seasoning. A little salt and pepper are all it takes.
Ground Turkey Meat – You can use any ground meat you prefer. You can even make this dish vegan by leaving out the meat and adding extra beans or by using a meat replacement product.
Mild Enchilada Sauce – I’m using Old El Paso Mild Red Enchilada Sauce but you can use any enchilada sauce you prefer. You can even use a jar of salsa if you don’t have enchilada sauce on hand.
Sweet Corn and Pinto Beans – These are optional but they do add some nice flavor and texture.
Rice – You can either use leftover cooked rice for these enchilada stuffed peppers or you can use uncooked minute rice. The minute rice will cook up just fine in this recipe but if you used regular uncooked rice it will still be hard.
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Ground Turkey Enchilada Stuffed Peppers
Ingredients
- 5-6 large Sweet Peppers
- 1 medium Yellow Onion
- Oil for cooking
- Salt and Pepper
- 1 lb Ground Turkey Meat
- 1 -10 oz can Mild Enchilada Sauce
- 1 -11 oz can Sweet Corn – not pictured but optional
- 1 -8 oz can Pinto Beans – not pictured but optional
- 1 cup Already cooked leftover rice or uncooked minute rice
Instructions
- Cut the lids off of your sweet peppers and use your hands to pull out the seeds and light-colored fleshy pieces. Set the pepper "cups" aside for stuffing and dice up anything that's edible left on the pepper tops.
- Dice your yellow onion into small pieces. Heat a large pan on medium-high and add in some oil. Add in your onions and pepper top pieces and a small bit of salt and pepper. Turn down to medium-low and saute until fragrant, about 10 minutes. Once cooked transfer your peppers and onions to a bowl for later.
- Heat the same pan back up on medium heat and add a small amount of oil. Add in your ground turkey and let the first side brown for about 2 minutes before touching it. Then add in about 3/4 of your enchilada sauce (you'll be saving some sauce for later) and begin to use a wooden spatula to break up your turkey.
- Cook until meat is almost cooked then turn down to medium-low and mix in the rest of your ingredients as well as the peppers and onions that you cooked before. Cover and cook for about 7 minutes or until turkey is just cooked. Do not overcook or it will dry out in the oven.While cooking, preheat your oven to 425°F
- Place your peppers in a baking dish and fill them with your ground turkey filling. Spoon the rest of your enchilada sauce onto the stuffed peppers. Pour some water into your baking dish so that it goes up the sides of the peppers about 2 inches.
- Bake your peppers for about 30 minutes or until the peppers are cooked and the top of the filling is slightly crisp.
Notes
Nutrition
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