Black Bean & Shrimp Enchilada Stuffed Peppers

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:

Serves 4

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.

5Prep Time

30Cook Time

35Total Time

Save Recipe
Black Bean & Shrimp Enchilada Stuffed Peppers


½ can low-sodium cream of mushroom soup
¼ 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


  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.


Aren’t stuffed peppers the cutest?
They’re a great way to eat extra veggies :)



About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. 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 { } recently posted..My Weight Evolution

  2. YUM! I loved stuffed peppers and these look great!!
    Linz @ Itz Linz recently posted..WODs for Kids

  3. 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!

  4. 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

  5. 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!

  6. YUM! Looks so good and so easy!

  7. Love stuffed peppers! These look yummy!
    Kierston recently posted..Resting…

  8. I love stuffed peppers. I had black bean/corn stuffed peppers two nights ago. Amaaaazing.
    Presley @ Run Pretty recently posted..A Few Firsts

  9. Yum! These look awesome! pinned 😉
    jobo recently posted..The thing about planning.

  10. 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

  11. Yum!! This looks awesome! Pinning away!
    Fancy Nancy recently posted..Three Things Thursday

  12. interesting idea, enchiladas in a pepper. i love the idea. looks so tasty
    surlykitchen recently posted..Mulled Wine

  13. yummm i havent made stuffed peppers in forever..def making this recipe. looks great! recently posted..Modified CrossFit

  14. so excited to make these!!
    Elizabeth@ Food Ramblings recently posted..Baked Pumpkin Chicken Spaghetti Alfredo

  15. 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

  16. 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

  17. 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


  1. […] been wonderful with cooking somewhat regularly at home.  He made this recipe from Lindsay at the Lean Green Bean.  While the recipe only calls for four stuffed pepper, you can definitely make more, or as Austin […]

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  2. […] Leftover shrimp and black bean enchilada stuffed pepper with carrots & hummus, an apple and some chickpea bites (recipe coming!) 2. Leftover lazy girl […]

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