Hi Friends!
Just popping in to share a quick recipe with you. These stuffed peppers came about because I had a bunch of leftovers I needed to use up! You may recall that I made these enchiladas last week:
I only used 1/2 a can of cream of mushroom soup and half a can of enchilada sauce. They’re always so high in sodium that I don’t like to use them very often, and when I do use them in recipes, I try to cut back. So anyways, I had some leftover that I wanted to use up. I also had some leftover quinoa and shrimp in the fridge and I had just bought lots of peppers at Costco. While I was at work, the wheels started turning and I couldn’t wait get home and try out my idea!
Here’s what you do:
Shrimp and Black Bean Enchilada Stuffed Peppers
Prep Time: 5 min
Cook Time: 30 min
Keywords: bake entree healthy black beans shrimp vegetables
Ingredients (4 peppers)
- 1/2 can low-sodium cream of mushroom soup
- 1/4 c low-fat shredded mexican cheese
- 2 cups frozen vegetables, diced and thawed
- 2 cups black beans
- 1 cup quinoa, cooked
- 8-10 shrimp, cooked and diced
- 1 tsp paprika
- 1 tsp cayenne pepper
- 4 Tbsp enchilada sauce
- 4 red peppers
Instructions
1. Slice the tops off the peppers and pull out the seeds. Slice a little off the bottom if necessary to get them to stand up in a pan.
2. Mix the remaining ingredients except the enchilada sauce in a bowl.
3. Scoop the mixture into the peppers and top each one with 2 Tbsp enchilada sauce.
4. Cover with foil and bake at 400 degrees for 30 minutes.
Easy, right? Mix, stuff, bake.
Eat!
Aren’t stuffed peppers the cutest?
Bonus:
They’re a great way to eat extra veggies 
Enjoy!
–Lindsay–
I’ve only tried stuffed peppers once – made with couscous and faux meat crumbles and the flavor was delicious but they were super watery! I wonder if that’s kind of normal for stuffed pepper recipes or I just did something wrong? Likely, it was me
Erica { EricaDHouse.com } recently posted..My Weight Evolution
YUM! I loved stuffed peppers and these look great!!
Linz @ Itz Linz recently posted..WODs for Kids
Looks delicious Lindsay!! And they are so pretty. I love love love shrimp.
The Candid RD recently posted..Thrifty Thursday: Clean Eating’s Slow-Cooker Pork’n Beans!
These look so tasty! I love using various grains in stuffed peppers. We did bulgur wheat recently and it was a huge hit.
Liz @ The Lemon Bowl recently posted..Chocolate Granola with Walnuts and Wheat Germ
YUM! I love putting things in a delicious, healthy food bowl as opposed to a bread bowl
I have to try this! Of course, mine won’t have shrimp, but that’s OK! Tempeh or boca would probably be an OK substitute, right? Thanks for sharing!
YUM! Looks so good and so easy!
Love stuffed peppers! These look yummy!
Kierston recently posted..Resting…
I love stuffed peppers. I had black bean/corn stuffed peppers two nights ago. Amaaaazing.
Presley @ Run Pretty recently posted..A Few Firsts
Yum! These look awesome! pinned
jobo recently posted..The thing about planning.
Oh gosh, I’ve got to make these! They look incredible! I love to bake eggs in my peppers, but these are too adorable. And easy too!
Lisa recently posted..Trying Something New
Yum!! This looks awesome! Pinning away!
Fancy Nancy recently posted..Three Things Thursday
interesting idea, enchiladas in a pepper. i love the idea. looks so tasty
surlykitchen recently posted..Mulled Wine
yummm i havent made stuffed peppers in forever..def making this recipe. looks great!
amy@healthyhungryhappy.com recently posted..Modified CrossFit
so excited to make these!!
Elizabeth@ Food Ramblings recently posted..Baked Pumpkin Chicken Spaghetti Alfredo
Looks good… and that is tough to get from someone that doesn’t really care for the taste of bell peppers. The enchiladas look really yummy, too!
Pavement Runner recently posted..Playlist Thursday: Some Serious Randomness
I need to make enchiladas again soon… They’re such good comfort food and a great way to get in lots of veggies!
Elle | nutritionella recently posted..flower bowl breakfast
The pepper ‘bowl’ is a great way to add veggies to the meal. This time of year I often use half of a delicata or small acorn squash the same way.
Mary@FitandFed recently posted..Kabocha Coconut Curry