Stuffed Pepper Enchilada Casserole

The boyfriend found this recipe a couple of weeks ago, just as I was thinking it was time for stuffed peppers (a co-worker has been gifting me with fresh peppers from her garden).  I made an Instant Pot version last week, but he really wanted to try this one.  He thinks I should have left the pepper pieces bigger since the pictures on the blog post show half peppers,  But I wanted it to be more bite size (but not diced).  Also, he would have liked some chicken or beef in it, but be warned, it makes a lot as written.  I also left out the cilantro as he gets the soapy taste from it. Also, I used a whole packet of taco seasoning and didn't bother with the homemade version.

• 16 ounces low fat cream cheese 2 packages
• ▢1 ounce Taco Seasoning Click for Homemade Recipe!
• ▢15 ounces can corn, drained and rinsed
• ▢15 ounces can black beans, drained and rinsed
• ▢15 ounces can diced tomatoes, drained
• ▢4.5 ounces can chopped green chiles
• ▢3 tablespoons red enchilada sauce
• ▢¼ cup fresh cilantro chopped
• ▢4 cups cooked white rice
• ▢2 green bell peppers chopped into large pieces, seeds removed
• ▢2 red bell 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

Instructions

• 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 9×13.
• 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!

NOTES:

• 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!