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.”


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


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


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



9. Drizzle peppers with enchilada sauce and cover with cheese


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




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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