Bell Pepper Enchiladas Recipe

Recipe By Taste Of Home

Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas.

3.8
15 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Bell Pepper Enchiladas
plan
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ingredients serve

Ingredients for Bell Pepper Enchiladas Recipe

  • 1/2 Medium green peppers, chopped
  • 0.13 cup Shredded Cheddar Cheese
  • 0.13 cup Shredded Monterey Jack Cheese
  • 0.13 cup Process cheese
  • 1 Flour tortillas , warmed
  • 1/4 Small jalapeno pepper, minced, optional
  • 1/4 cup Salsa, divided
  • As required Additional shredded cheese, optional
Nutrition
value
107
calories per serving
6 g Fat9 g Protein3 g Carbs1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    9g
  • Carbs
    3g
  • Fiber
    1g

MacroNutrients

  • Carbs
    3g
  • Protein
    9g
  • Fiber
    1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    268mg
  • Iron
    < 1mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    177mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home