Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the bell pepper halves and blanch for 3–4 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion until softened, about 3–4 minutes, then stir in the garlic.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Stir in the taco seasoning, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes until fragrant.
- Mix the enchilada sauce and tomato sauce together in a bowl.
- Spoon a little of the sauce into the bottom of the prepared baking dish.
- Fill each bell pepper half with the seasoned beef.
- Wrap each stuffed pepper with a flour tortilla and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the wrapped peppers.
- Sprinkle the Monterey Jack and Mexican blend cheeses generously over the top.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the bake rest for 5–10 minutes before serving.
- Garnish with cilantro and your favorite toppings before serving.
Variations
- Replace the ground beef with shredded chicken, carnitas, or ground turkey.
- Add cooked Mexican rice or refried beans to the filling for an even heartier meal.
- Use Pepper Jack cheese for extra heat and creaminess.
- Stir black beans, corn, or diced green chiles into the beef mixture for additional flavor and texture.
Tips
- Blanching the peppers before baking ensures they’re perfectly tender without becoming mushy.
- Warm the tortillas briefly before wrapping to prevent them from cracking.
- Broil for the final 2–3 minutes to achieve an extra golden, bubbly cheese topping.
- Serve with Mexican rice, refried beans, or tortilla chips to soak up every bit of the rich enchilada sauce.
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