There’s a small but noticeable change in the season, a shift from long summer days to cool fall evenings, and a perfect time to make these stuffed peppers filled with fresh corn, black beans, ground meat and cheesy goodness.
I used both bell and banana peppers because that’s what was ripe in the garden. The ingredients I’m going to give will stuff about 9 small peppers or 5 of the large bell peppers you find at the grocery store.
I sauteed a small onion in olive oil over medium heat and browned the ground turkey, then tossed in an ear of fresh corn cut from the cob.
Next add the enchilada sauce and if needed cook over medium heat until the sauce is reduced to a thick glaze. Toss in the cheese and black beans. Give it all a gentle stir to combine.
Stuff the peppers and cook in a preheated oven at 350′ for 25-35 minutes or until the peppers are tender.
When done, add a sprinkle of cheese on top and run under the broiler for a couple minutes until bubbly and brown. Add some fresh cilantro on top.
Here’s what you’ll need:
olive oil for sauteing
9 small or 5 large peppers
1 small yellow onion finely chopped
1 pound ground turkey or beef (I always use turkey)
1 10 ounce can red enchilada sauce ~ I use mild
1 ear fresh corn cut from the cob or 1/2 can whole kernel corn drained
1 cup grated cheese plus extra to sprinkle on top ~ I use a mexican blend
1/2 of a 15 ounce can of seasoned black beans drained
Here’s how you do it:
Brown the onion and ground turkey in olive oil over medium heat. Add the corn and enchilada sauce. If need be, continue to cook to reduce the enchilada sauce. I almost never need to reduce the sauce. Next add the cheese and beans. Stir to combine and stuff the peppers. Cook at 350′ for about 25-35 minutes or until the pepper flesh if tender. Sprinkle a little cheese on top and brown under the broiler keeping a constant eye on it. Add some fresh cilantro on top, and you’re done!