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:
Black Bean & Shrimp Enchilada Stuffed Peppers
It doesn't get much more simple than this recipe. With only 5 minutes of prep work, these stuffed peppers are perfect for dinner in a pinch.
- 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
- 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.
- Mix the remaining ingredients except the enchilada sauce in a bowl.
- Scoop the mixture into the peppers and top each one with 2 Tbsp enchilada sauce.
- Cover with foil and bake at 400 degrees for 30 minutes.
Easy, right? Mix, stuff, bake.
Aren’t stuffed peppers the cutest?
They’re a great way to eat extra veggies 🙂