These Grilled Enchilada Stuffed Peppers are the perfect easy and healthy summer time meal!
I’m not usually the one to man the grill around here, but I get to take all the credit for these Grilled Enchilada Stuffed Peppers! Brett can do all the meat….steaks and stuff ya know. Grilling and dining al fresca is the best thing about summer, right?! It’s my favorite. And this summer we’ll actually have an outdoor dining table to eat at! I’ll show you once it’s complete with chairs but I’m so excited to make over our back patio and make it even more of an outdoor living space for us. And, if you follow me on instagram and in my stories you know we are working on a fun project in the boys room too! Eek can’t wait!
Let’s talk about the food here.
The enchilada filing cooks up in about 10 minutes on the stove and just gets stuffed inside the peppers and popped on the grill. So easy! And if you’re kids won’t eat the peppers (hii, mine!) dissect the meal. Save some of the enchilada filling and let them scoop it up with chips or rolled up in a tortilla with a side of fruit! Easy peasy.
The goods: lean ground turkey, a can of diced tomatoes, corn, and black beans, enchilada sauce, a little cheese and just a few seasonings.
This will make eight stuffed peppers…great for a family meal, or if you have leftovers or want to double it, they make for great meal prep lunches for the week! I’m totally eating one for lunch today!
And if I had all the toppings, I would have topped them with a little avocado, guac or sour cream. #majorfail But they were also good just as is!
If you don’t feel like grilling or don’t have one, just bake these in the oven. I love the charred, smoky flavor the grill gives them (and it does it cooks much quicker than the oven!) Hope you guys are having a good week!
Hope you love these Grilled Enchilada Stuffed Peppers!
Grilled Enchilada Stuffed Peppers
Yield 8 peppers
1 lb ground turkey
1 (14 oz) can diced tomatoes, drained
1 (14 oz) can black beans, drained
1 (14 oz) can corn, drained
1 tsp garlic
1 tsp cumin
salt & pepper to taste
1/3 cup shredded mexican cheese (extra for topping if desired)
12 oz red enchilada sauce (I use Trader Joe's)
Cook the ground turkey over medium heat. Season with salt and pepper, garlic, cumin. Add diced tomatoes, corn, and black beans and bring to a simmer. Add 1/3 cup of shredded mexican cheese, combine and remove from heat.
Turn on grill to medium heat and lightly oil to prepare for direct heat.
Wash and slice bell peppers in half length-wise and remove seeds and membrane. Lay bell peppers out on a baking sheet or tray, open-side up, and fill each pepper with about 1/2 (heaping) cup of the enchilada mix. Sprinkle with additional cheese if desired.
Place peppers directly on the grill, cover, and let cook for 15-20 minutes or until the peppers are tender and slightly charred (can cook longer if desired). Remove from grill and garnish with any desired toppings: avocado, sour cream, more cheese, you name it!
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