Bell Pepper Enchiladas Food

BELL PEPPER ENCHILADAS

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.

EASY BEEF ENCHILADAS

Steps:

• In a large skillet over medium heat cook the ground beef with onion and garlic until no longer pink; drain fat.
• Add in the package of taco seasoning mix; cook stirring for 5 minutes.
• Prepare the enchilada sauce according to the package directions.
• Pour 1/4 cup of the sauce into the bottom of a greased 13 x 9-inch baking dish.
• Place an equal amount of ground beef mixture on each tortilla, then sprinkle grated cheddar cheese.
• Sprinkle the black olives over the top of the cheese (reserve about 1 cup cheddar cheese for the top).
• Roll each tortilla up and place seam-side down on the sauce in the baking dish.
• Drizzle the remaining enchilada sauce over the enchiladas.
• Sprinkle with remaining cheddar cheese.
• Bake for about 20 minutes (no more than 25 minutes or the enchiladas will get too soggy). Bake at 350.

BEEF PICADILLO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
• Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

CHEESE AND PEPPER ENCHILADAS

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.

STUFFED BELL PEPPERS ENCHILADAS - VEGETARIAN

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.

BEEF ENCHILADAS

Steps:

• Brown meat in a skillet, stirring to break into crumbles.
• Add bell peppers and cook for 2 minutes.
• Drain and add taco seasoning with 1/2 cup water.
• Simmer uncovered for 5 minutes or until sauce gets thick, strirring occasionally to prevent sticking on the botoom.
• Spoon about 1/3 cup cup meat mixture evenly down center of each tortilla.
• Sprinkle with 2 tbsp cheese.
• Roll up and place seam side down in greased 13x9-inch baking dish.
• Spoon salsa evenly over enchiladas.
• Cover with foil and bake at 375 degrees for 18 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake until cheese is melted.
• Serve lettuce, tomatoes and sour cream on the side.

CHICKEN ENCHILADA STUFFED BELL PEPPERS

Steps:

• Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
• Mix the shredded chicken, black beans and rice.
• Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
• Fill the peppers with the chicken, rice, bean mixture.
• Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
• Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
• Pour any remaining Enchilada Sauce over the cooked peppers once finished.