Enchilada Stuffed Peppers with Rice and Beans

Enchilada Stuffed Peppers with Rice and Beans bring together two comfort food classics in one vibrant, oven-baked dish. Think of it as the best parts of an enchilada—spiced beans, fluffy rice, melty cheese, and that rich, smoky sauce—tucked inside golden, roasted bell peppers.

Growing up, stuffed vegetables were always on the table—usually with spices, leftover rice, and a handful of whatever needed using. This version takes that spirit but wraps it in the warmth of enchilada flavours: earthy cumin, tangy tomatoes, and just enough heat to keep things interesting.

It’s hearty without. . .