Dinner By Dagny

Not just food, food with flavor

Enchilada Peppers

I went to the Kingstowne farmer market on Friday and got all sorts of goodies, including these royal purple bell peppers. I latched on to stuffings these peppers, but my family isn’t a real fan of stuffed peppers. My initial thought was to make a hash with a lamb sausage, potato and red pepper hash. I scrapped that idea when I couldn’t come up with a good sauce for it. I then thought about my enchilada filling. My youngest daughter liked the idea and even named my dish “enchilada peppers.”

Ingredients

5 small purple bell peppers

1 package southwestern chicken shortcuts, broken into bite size pieces

1 can black beans, rinsed and drained

1 package 90 secs brown rice

1 large can enchilada sauce

3 cups shredded cheddar cheese

1 small onion diced

1/2 red pepper diced

6 tortillas

Directions

1. Carefully cut out stem of peppers and remove seeds and white membrane

2. Place peppers in pot and cover with water. Bring to a boil and boil for 5-10 minutes until soft

3. Remove from pot and let drain

4. Sauté diced onions and red peppers in a little olive oil over medium high heat

5. In large bowl, mix chicken, rice, cheese, black beans, onions and red peppers and about 1/2 enchilada sauce (enough to make mixture moist but not soupy)

6. Pour some enchilada sauce on bottom of baking dish

7. Use a tablespoon to stuff peppers

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8. Lay peppers in baking dish. Don’t over-crowd peppers

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9. Drizzle peppers with enchilada sauce and cover with cheese

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10. Use remaining filling for traditional enchiladas, rolling it in tortillas, cover in enchilada sauce and cheese

11. Bake peppers and remaining enchiladas at 375 degrees for 25 minutes

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Results

These were a winner and a requested “definitely make again” recipe. I was a little weirded out by why the peppers blanched to green, but it didn’t alter the taste.

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