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.


  • 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
  • 810 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.

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