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:
PrintBlack 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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
Eat!
Aren’t stuffed peppers the cutest?
Bonus:
They’re a great way to eat extra veggies 🙂
Enjoy!
–Lindsay–
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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 🙂
YUM! I loved stuffed peppers and these look great!!
Looks delicious Lindsay!! And they are so pretty. I love love love shrimp.
These look so tasty! I love using various grains in stuffed peppers. We did bulgur wheat recently and it was a huge hit.
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!
I love stuffed peppers. I had black bean/corn stuffed peppers two nights ago. Amaaaazing.
Yum! These look awesome! pinned 😉
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!
Yum!! This looks awesome! Pinning away!
interesting idea, enchiladas in a pepper. i love the idea. looks so tasty
yummm i havent made stuffed peppers in forever..def making this recipe. looks great!
so excited to make these!!
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!
I need to make enchiladas again soon… They’re such good comfort food and a great way to get in lots of veggies!
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.