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
- ΒΌ 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 mild cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
Recipe Description
Enchilada Stuffed Pepper Casserole is a quick and easy family favorite! Loaded with rice, cheese, beans, corn, and of course peppers. Summer is a genius, this recipe is GOLD. What I love most about it is how easy it is to customize and make your own. Want to make it healthier? Skip the cheese. Want to add some protein? Throw in some rotisserie chicken or browned hamburger.
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