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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
- 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.
