Mexican cuisine

Easy

Stuffed Bell Peppers With Enchilada Sauce

Name: Stuffed Bell Peppers With Enchilada Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 6/8 large Bell pepper (mix color); Cauliflower Rice; 1 tbsp. Oil; 3 cup Cauliflower; Sauce; 3 tbsp. Oil; 3 tbsp. Fllour; 1 tbsp. Chilli powder; 1/2 tsp. Garlic powder; 1/4 tsp. Dried oregano; 1 tsp. Cumin; 2 tbsp. Tomato paste; 2 cup Vegtable broth; 1 tsp. Apple cider vinegar; Filling; 1 can Black beans; 1 cup Cheddar, shredded; 2 tbsp. Cilantro, chopped; 2 medium Tomatoes, diced; 1/4 cup Red onion, finely diced; Seasonings; 1 tsp. Garlic powder; 1½ tsp. Cumin; 1 tsp. Onion powder; 1 tsp. Paprika; 1/2 tsp. Black pepper; 1 tsp. Oil; 1 tsp. Salt; ㅤ Garnishㅤ; 1/4 cup Cheddar, shredded

Stuffed bell peppers with an awesomely flavorful and nutritional vegetarian filling. You will be blown you away with the fantastic blend of flavors colors and textures. The cauliflower rice takes it all on and gives back so much depth to this filling. Authentic Mexican aromatics and the smokiness from the enchilada sauce will give your taste buds a comforting and delightful authentic Mexican vibe.

Chef Alex Treen

RATING LIKE SAVE PRINT

Stuffed Bell Peppers With Enchilada Sauce

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

8 SERVING

Ingredients:

6/8 large Bell pepper (mix color)
Cauliflower Rice
1 tbsp. Oil
3 cup Cauliflower
Sauce
3 tbsp. Oil
3 tbsp. Fllour
1 tbsp. Chilli powder
1/2 tsp. Garlic powder
1/4 tsp. Dried oregano
1 tsp. Cumin
2 tbsp. Tomato paste
2 cup Vegtable broth
1 tsp. Apple cider vinegar
Filling
1 can Black beans
1 cup Cheddar, shredded
2 tbsp. Cilantro, chopped
2 medium Tomatoes, diced
1/4 cup Red onion, finely diced
Seasonings
1 tsp. Garlic powder
1½ tsp. Cumin
1 tsp. Onion powder
1 tsp. Paprika
1/2 tsp. Black pepper
1 tsp. Oil
1 tsp. Salt
ㅤ Garnishㅤ
1/4 cup Cheddar, shredded

Directions:

Step 1

Preheat oven to 400°F/200°C.

Step 2

Take our assorted bell peppers and cut off the tops(stem side), take out all the seeds and lingering white membrane.

Step 3

In a blender, we will take our cauliflower (any color) and break it down to a small rice grain size. Continue this process until you have 3 cups.

Step 4

Heat up a pan with some oil and sautee the cauliflower rice until it‘s tender around 5 minutes and set aside to cool down.

Step 5

To make our enchilada sauce we will start by heating up oil in a medium saucepan until almost smoking point. Mix in our combination of flour, chili powder, garlic powder, cumin, dried oregano. After one minute of whisking this mixture, we will add our tomato paste and continue to slowly whisk in our veggie broth and apple cider vinegar. Bring to a simmer for 6 minutes and the sauce will naturally thicken up.

Step 6

Once rice and Enchilada sauce are cooled down we can make our filling. In a mixing bowl add cauliflower rice, black beans, cheddar cheese, cilantro, tomatoes, seasonings (paprika, cumin, black pepper, garlic powder, oil, onion powder), and our enchilada sauce.

Step 7

Stuff our bell peppers almost to the top and finish with extra cheddar cheese. In a large baking pan place all our peppers. Pour in 1/3 cup of water on the bottom to help steam and drying out our peppers. Bake for 20-25 minutes or until the filling is heated all the way through and bell pepper is softer.

Step 8

Finish with enchilada sauce and garnish with cheddar on top.

Step 9

Enjoy!