This delicious meal was inspired while at the grocery store. As you might recall I made this awesome turmeric rice the other night and thought it would be great as a filling along with veggies for enchiladas.
While at the grocery store I could not find one package of flour or corn tortillas that did not have 50 ingredients. A simple food item that should consist of flour, salt, lime, and water somehow can be complicated into 50 ‘ingredients’.
I really wanted enchiladas, so my mind started racing. For a minute I thought I’d pick up a better alternative at Trader Joe’s but while scoping out the produce area, I thought why not stuffed peppers.
Making stuffed peppers means an extra vegetable with our meal!
This is a great recipe for using leftovers or if you don’t mind about 40 minutes of ‘lazy’ prep work. While the potatoes are baking, the rice can be cooked on the stove etc. If you don’t have enchilada sauce which is really just tomato sauce with a few seasonings like cumin, onion, garlic and salt, feel free to use plain tomato sauce and increase the rest of the seasonings or blend up a few tomatoes as well as increase the seasonings. This recipe serves 4 or 1-2 with leftovers.
Enchilada Stuffed Peppers
Ingredients
- 1 cup frozen veggies (I used 1/2 corn and 1/2 mixed vegetables)
- 1 heaping cup baked sweet potato, diced (about 240g or 1 medium sweet potato)
- 4 medium-large peppers (red, yellow, orange or poblano peppers)
- 1/2 cup black beans
- 1 cup cooked rice - I used leftover Wannabe Saffron Rice
- 1/2 avocado, cubed/chopped
- 1/2 cup enchilada sauce
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon homemade sriracha or favorite hot sauce
Instructions
- Preheat oven to 350F and lightly spray/grease an 8"x 8" pan or cookie sheet. Set aside.
- Allow frozen veggies to thaw or place in a bowl with hot water to speed thaw, drain water well when done. Bake or microwave sweet potato with skin until tender/cooked well. I baked mine for about 40 minutes, let them cool, then diced.
- Cut the tops of the peppers off and remove seed center. Set aside.
- Add ingredients to a bowl and mix well. Pack the peppers with filling using a spoon to fill. This should fill about 4 peppers depending on their size. If you have additional filling, just place it around the peppers.
- Place peppers in lightly greased pan, cover with tinfoil and bake 40-50 minutes.
Notes
Feel free to sprinkle the tops with crushed tortilla chips.
Enjoy those veggies! xoxo