Bell Pepper Enchiladas Recipes

BELL PEPPER ENCHILADAS

Bell Pepper Enchiladas image

Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 enchiladas.

Number Of Ingredients 8

Ingredients

2 medium green peppers, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup process cheese (Velveeta)
4 flour tortillas (8 inches), warmed
1 small jalapeno pepper, minced, optional
1 cup salsa, divided
Additional shredded cheese, optional

Steps:

Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 859mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

BRUNCH ENCHILADAS

Brunch Enchiladas image

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Provided by DBLUNCK

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Time 9h30m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
1 dash hot pepper sauce

Steps:

Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g

STUFFED BELL PEPPERS ENCHILADAS - VEGETARIAN

Stuffed Bell Peppers Enchiladas - Vegetarian image

I doctored this magazine clipped recipe for my taste buds. One serving filled me up but my fiance liked it so much he went back for seconds and continues raving about it. Nice and healthy. Next time I am going to substitute brown rice for the boca for a new twist.

Provided by PBShakes

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 red bell peppers, cored and halved
1 onion, chopped
15 ounces black beans, drained and rinsed
11 ounces corn, drained
1 cup soy crumbles, like Boca
1 tablespoon jalapeno pepper, seeded and chopped
3/4 teaspoon chili powder
1 1/4 cups enchilada sauce
10 ounces rotel, tomatoes and green chiles
1/2 cup cheddar cheese

Steps:

Heat oven to 450°F Place bell pepper halves, cut side down, in microwave safe container. Pour 1/2 cup water into container, cover and microwave for 6 minutes. Remove from microwave, keep covered 5 more minutes.
In greased skillet saute onion until clear. Add Jalapeno and saute 3 more minutes. Add beans, corn, Soy crumbles, chili powder and 3/4 cup enchilada sauce. Cook 6 minutes.
Stuff peppers with filling. Place 1/4 cup enchilada sauce in 9" pie plate, top with peppers and remaining sauce. Cover, bake 10 minutes. Sprinkle with cheese and bake 3 minutes more.

Nutrition Facts : Calories 385, Fat 10.1, SaturatedFat 4.2, Cholesterol 14.8, Sodium 635.7, Carbohydrate 56.8, Fiber 14.6, Sugar 6.8, Protein 22.5

CHEESE AND PEPPER ENCHILADAS

Cheese and Pepper Enchiladas image

From Sundays at Moosewood. Posted for the Zaar World Tour 2005. Serve over a bed of brown rice and top with the hot sauce.

Provided by MsBindy

Categories Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 medium onions, chopped
1 -2 large garlic clove, minced
1 tablespoon chile, minced
2 teaspoons ground cumin
2 tablespoons olive oil
2 1/2-3 cups chopped bell peppers (use a variety of colors)
8 ounces cream cheese
1 1/2 cups cheddar cheese, grated
1/2 cup cottage cheese
salt
vegetable oil (for frying)
8 corn tortillas
2 cups canned tomatoes, undrained
1/2 green pepper, coarsely chopped
1 small onion, coarsely chopped
2 -3 tablespoons chilies, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
salt

Steps:

In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
Remove from heat and stir in all the cheeses.
Add salt to taste and set aside.
Preheat oven to 350°F.
Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
Place a tortilla on a flat surface.
Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
Bake tightly covered for 20-25 minutes.
When the enchiladas are baking, prepare the hot sauce.
Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
Serve the enchiladas on a bed of rice and top with the hot sauce.

Nutrition Facts : Calories 643.7, Fat 44, SaturatedFat 23.4, Cholesterol 110.8, Sodium 721.5, Carbohydrate 43.1, Fiber 7.4, Sugar 10, Protein 23.9

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