For the Love of Food

Cheesy Pork Enchilada Stuffed Bell Peppers

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Stuffed Peppers are a tried and true recipe but it seems like every time I have them they are made a little different. Traditionally these bell peppers are stuffed with ground meat and tomato sauce and topped with melted cheese. They are piled high with the savory filling and make a hearty entree. I went the more traditional route with this recipe {even though I do change it up a little each time I make it} but with a Mexican twist- specifically my favorite dish- Enchiladas! 
For these stuffed peppers I added ground pork, black beans, cooked Mexican rice, sauteed onions, and tomato sauce. I like to add in chopped black olives, green chiles, and/or jalapenos too. Top with cheese and you have Cheesy Pork Enchilada Stuffed Peppers!

You can make these peppers two ways:
1. Cut the tops/stems off and scoop out the seeds then fill.
2. My husband’s way: Slice in half, remove stems and seeds, and fill as you would a potato. He calls them Stuffed Pepper Boats!

Ingredients: 

Makes 4 Stuffed Peppers

  • 4 red bell peppers
  • 14 oz black beans, rinsed and drained
  • 2 cups cooked Mexican or yellow rice 
  • 1 lb ground pork
  • 1 small yellow onion, diced
  • 2 cloves garlic, pressed or finely diced
  • 14 oz can tomato sauce
  • 1 tbsp Worcestershire
  • olive oil
  • salt/pepper, to taste
  • 2oz each chopped jalapenos, olives, and green chiles, optional
  • 1 cup shredded Mexican blend cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. You can cut the bell peppers one of two ways: Cut the tops/stems off and scoop out the seeds then fill them standing up or slice in half, remove stems and seeds, and fill as you would a potato laying the two halves side by side (a stuffed pepper “boat”). Place in a large baking dish. I like to line my dish with aluminum foil so if they leak juices they don’t burn.
  3. Cover with aluminum foil and bake peppers for 20 minutes. 
  4. Meanwhile in a large skillet over medium heat add a swirl of olive oil and the diced onion. Cook until softened and browned. 
  5.  Add ground pork, crumble, and cook until browned. Drain any excess grease.
  6. Now add can of tomato sauce, garlic, Worcestershire, and black beans {also add the olives, chiles, and jalapenos too if you want those included}. Stir and bring to a simmer.
  7. Finally stir in cooked rice and salt and pepper. Remove from heat. 
  8. Remove peppers from oven and let cool slightly. 
  9. Fill cavities of bell peppers with pork enchilada filling then place back in the baking dish. 
  10. Cover with aluminum foil and bake for another 20 minutes. 
  11. Remove from oven, discard aluminum foil, and top with shredded cheese. Bake for an additional 5 minutes or until cheese is melted. 

Preheat oven to 400 degrees.


Cut the bell pepper tops/stems off and scoop out the seeds Place in a large baking dish. I like to line my dish with aluminum foil so if they leak juices they don’t burn.


Cover with aluminum foil and bake peppers for 20 minutes. 

Meanwhile in a large skillet over medium heat add a swirl of olive oil and the diced onion. 


Cook until softened and browned. 


Add ground pork, crumble, and cook until browned. Drain any excess grease.

Now add can of tomato sauce, garlic, Worcestershire, and black beans. 


Also add the jalapenos, olives, and chiles now too if you want to include those {why not, right?}

Stir and bring to a simmer.

Finally stir in cooked rice {I like to use yellow or Mexican or Spanish rice} and salt and pepper. Remove from heat. 


How delish does this look? I usually sneak a bite or two!
Remove peppers from oven and let cool slightly. 

Fill cavities of bell peppers with pork enchilada filling then place back in the baking dish. 


Cover with aluminum foil and bake for another 20 minutes. 


Remove from oven, discard aluminum foil cover, and top with shredded cheese. 


Bake for an additional 5 minutes or until cheese is melted. 


The two versions of the stuffed peppers- tall and filled or stuffed pepper boats.
Cheesy, hearty, and full of enchilada goodness! 

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