Tex Mex Stuffed Peppers

Do you ever get one of those cravings that you just can't get out of your mind sometimes and you just HAVE TO EAT that certain something? I was craving stuffed peppers the week before last but I was also craving enchiladas. Soooo... Why not combine the two? I LOVE stuffed peppers and I can't deny my love for enchiladas, so I decided to make some peppers stuffed with enchilada flavor! Anyhow, I really just had a long week and it's late and I am super tired, so I will reward you with a short post for this one, haha!

Here's what you need:

1 lb of ground beef (I used ground turkey here)

1 small chopped onion

1 cup of your preferred canned enchilada sauce (use more if you want it a bit more saucy!)

1 cup of canned corn kernels, drained

6 bell peppers - I used 2 of each red, yellow, and green. You can just use your favorite color! Cut the tops off and scoop out seeds prior to stuffing.

Kraft Mexican shredded cheese with a Touch of Philly for added gooeyness

Spices to flavor your meat, such as garlic, salt, pepper

What to do: 

1. Preheat your oven to 350 degrees.

2. In the meantime, brown and season your meat and cook it with the chopped onion. I know I did not give measurements on the seasonings, but a lot of people have different tastes, so season to taste!

3. When your meat is browned, pour in the enchilada sauce and corn and reduce heat to low. Let simmer for about 5 minutes to allow flavor to settle in and corn to warm up.

4. Spoon the meat mixture into your peppers evenly and top with about 1/4 cup of cheese.

5. Bake at 350 for about 25 minutes. I like my peppers a little more crisp than tender, but you can keep them in the oven for a little bit longer if you want a softer pepper.

After baking, I broiled the peppers for a couple of minutes until the cheese bubbled and browned a little. Serve with sour cream, top with sliced black olives or jalapeno slices, your choice! Enjoy! 

Thank you so much for looking, now go bake something and spread some YUM!