Enchilada Stuffed Pepper Casserole

• Produce

  • 1 (15 ounce can Black beans
  • 1/4 cup Cilantro, fresh
  • 1 (15 ounce can Corn
  • 1 (4.5 ounce can El paso chopped green chiles, Old
  • 2 Green peppers
  • 1 (15 ounce can Tomatoes
  • 1 Tomatoes and cilantro

• Pasta & Grains

  • 4 cups White rice, cooked

• Baking & Spices

  • 1 (1 ounce packet El paso taco seasoning, Old
  • 2 Red peppers

• Dairy

  • 1 cup Cheddar cheese, mild
  • 2 (8 ounce packages Cream cheese, low fat
  • 1 cup Mozzarella cheese

• Prepared

  • 3 tbsp El paso red enchilada sauce, Old

Found on thecookierookie.com

Description

Ingredients

• 2 (8 ounce) packages low fat cream cheese
• 1 (1 ounce) packet Old El Paso Taco Seasoning
• 1 (15 ounce) can corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, drained
• 1 (4.5 ounce) can Old El Paso chopped green chiles
• 3 tablespoons Old El Paso red enchilada sauce
• ¼ cup fresh cilantro, chopped
• 4 cups cooked white rice
• 2 green peppers, chopped into large pieces, seeds removed
• 2 red peppers, chopped into large pieces, seeds removed
• 1 cup shredded mozzarella cheese, divided
• 1 cup shredded mild cheddar cheese, divided
• diced tomatoes and cilantro for garnish

Directions

• Preheat oven to 350F.
• In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
• Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9x13.
• Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
• Layer in the red peppers and top with last half of the rice mixture. Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
• Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
• Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
• Enjoy!
• This is a vegetarian version, but it’s also delicious with meat added in! Add in some browned hamburger or rotisserie chicken (about 1 ½ cups) for some extra flavor!
• To make this dish a bit healthier, you can scale back on the cheese. You can leave the shredded cheese out all together, or just add a sprinkle on top, up to you!