Black Bean & Shrimp Enchilada Stuffed Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and prepare a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 3.Add shrimp to the skillet and cook until pink and opaque. Remove from heat and set aside.
• STEP 4.In a large bowl, combine black beans, corn, enchilada sauce, cooked shrimp, and half of the shredded cheese. Mix well.
• STEP 5.Cut the tops off the bell peppers and remove the seeds and membranes. Stuff each pepper with the black bean and shrimp mixture.
• STEP 6.Place the stuffed peppers in the prepared baking dish. Top with the remaining shredded cheese.
• STEP 7.Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Garnish with chopped cilantro and serve hot.

Cooking Tips

• You can use any color of bell peppers for this recipe, or a mix of colors for a vibrant presentation.
• Feel free to add some diced jalapenos or chili powder for an extra kick of heat.
• Serve these stuffed peppers with a side of Mexican rice and a dollop of sour cream for a complete meal.

Storage and Serving

• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the peppers in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• These stuffed peppers can be served as a main course or as a side dish. They pair well with a fresh salad or some roasted vegetables.