Looking for a hearty, healthy meal that satisfies cravings and fits your weight loss goals? These Enchilada Stuffed Bell Peppers are your new go-to. Packed with lean ground meat, black beans, rice, and bold enchilada flavor—each pepper is like a built-in portion control system that’s big on taste, not on calories.
Let’s make dinner that feels indulgent but is totally aligned with your clean eating game.
Why You’ll Love These Enchilada Stuffed Peppers
- Perfect for meal prep – makes 8-10 servings
- Balanced: Protein, fiber, and whole grains
- Great for weight loss without sacrificing flavor
- Freezer-friendly and family-approved
- Customizable with your favorite cheese or add-ins
Enchilada Stuffed Bell Peppers for Weight Loss
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 8–10
Ingredients
- 2 packs lean ground meat (chicken, turkey, or beef)
- 2 cups jasmine rice (uncooked)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp paprika
- 1 packet taco seasoning
- 5–8 bell peppers (tops cut and saved)
- 1 red onion, diced
- 2½ cups enchilada sauce
- 2 cups water
- 1 can black beans, drained and rinsed
- Cilantro for garnish
- Cheese of choice (shredded Mexican blend, cheddar, or low-fat cheese)
- Avocado oil for sautéing
Instructions
Preheat oven to 400°F (200°C).
Cut the tops off the bell peppers, remove seeds, and dice the tops to use in the filling.
Heat avocado oil in a skillet over medium heat. Add diced pepper tops and red onion. Sauté until soft.
Add the ground meat. Season with garlic powder, onion powder, paprika, salt, and pepper. Cook until halfway done.
Stir in taco seasoning, black beans, jasmine rice, 2 cups of enchilada sauce, and 2 cups of water. Simmer covered for 15–20 minutes until rice is tender.
Place hollowed-out bell peppers in a baking dish. Pour a little enchilada sauce at the bottom to keep them juicy. Bake for 15–20 minutes uncovered.
Stuff each pepper with the meat and rice mixture. Top with cheese and bake for an additional 5–10 minutes until cheese melts.
Garnish with chopped cilantro. Serve hot!
Tips for Success
- Low-carb option: Use cauliflower rice instead of jasmine rice
- Extra veggies: Toss in corn, zucchini, or spinach
- Spicy kick: Add jalapeños or crushed red pepper
- Cheese swap: Try dairy-free cheese or skip it to keep calories lower
