Enchilada Stuffed Peppers

Name: Enchilada Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 bell peppers, any color; 1 package Plant Strong Black Bean Burger Mix; 6-8 oz water or vegetable broth, according to package directions; 2 cup cooked brown rice; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup enchilada sauce, divided; 1–2 tablespoons water or vegetable broth, for sautéing as needed

October 1, 2026

These Enchilada Stuffed Peppers are an easy, flavorful way to turn Plant Strong Black Bean Burger Mix into something completely different. Colorful bell peppers are filled with a hearty combination of Black Bean Burger Mix, brown rice, sautéed onion, bell pepper, and garlic, then topped with enchilada sauce and baked until tender.

With plenty of texture and satisfying flavor, they’re an easy weeknight dinner and a great way to put leftover brown rice to use.

Enchilada Stuffed Peppers

Plant Strong Team

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

American

Ingredients

6 bell peppers, any color
1 package Plant Strong Black Bean Burger Mix
6-8 oz water or vegetable broth, according to package directions
2 cup cooked brown rice
1 medium onion, diced
2 cloves garlic, minced
1 cup enchilada sauce, divided
1–2 tablespoons water or vegetable broth, for sautéing as needed

Directions

Preheat the oven to 400°F.
Slice the tops off the bell peppers and remove the seeds and membranes. Remove the stems from the pepper tops, dice the remaining pepper, and set aside. Arrange the hollowed peppers upright in a baking dish.
Empty the entire package of Black Bean Burger Mix into a medium bowl. Add 6–8 ounces of hot water or vegetable broth and stir to combine. Cover and let sit for 10 minutes.
Add the onion and diced pepper tops to a skillet over medium heat with a splash of water or vegetable broth. Sauté for 5–7 minutes, until softened. Add the garlic and cook for another 30–60 seconds.
In a large bowl, combine the prepared Black Bean Burger Mix, cooked brown rice, and sautéed onion, bell pepper, and garlic. Stir until evenly combined.
Spoon the mixture evenly into the bell peppers, gently packing the filling into each one.
Spoon the enchilada sauce over the tops of the stuffed peppers.
Cover the baking dish and bake for about 20 minutes, or until the peppers are tender and the filling is heated through. Serve warm.
Optional: top with more enchilada sauce and cilantro.