Black Bean & Shrimp Enchilada Stuffed Peppers Recipe

Recipe By Slurrp

These Black Bean & Shrimp Enchilada Stuffed Peppers are a delicious and healthy twist on traditional enchiladas. The peppers are stuffed with a flavorful mixture of black beans, shrimp, corn, and enchilada sauce, then baked to perfection. The combination of the tender peppers, savory filling, and melted cheese on top creates a mouthwatering dish that is sure to impress. Serve these stuffed peppers as a main course or as a side dish for a Mexican-inspired meal.

4
21 Rating -
Rate
35minstotal
5minsPrep
30minsCook
35m.total
5m.Prep
30m.Cook
Black Bean & Shrimp Enchilada Stuffed Peppers
plan
Bookmark

ingredients serve

Ingredients for Black Bean & Shrimp Enchilada Stuffed Peppers Recipe

  • 1 Bell Peppers
  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/4 can Black Beans, Drained And Rinsed
  • 1/4 cup Corn Kernels
  • 1/4 cup Enchilada Sauce
  • 0.38 cup Shredded Cheese
  • as needed Chopped Cilantro, For Garnish

Directions: 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.
Nutrition
value
635
calories per serving
26 g Fat48 g Protein50 g Carbs9 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    48g
  • Carbs
    50g
  • Fiber
    9g

MacroNutrients

  • Carbs
    50g
  • Protein
    48g
  • Fiber
    9g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    232mg
  • Iron
    7mg
  • Vitamin A
    175mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    132mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    4mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    143mg
  • Manganese
    1mg
  • Phosphorus
    528mg
  • Selenium
    83mcg
  • Zinc
    4mg
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 Slurrp