Bell Pepper Enchiladas Recipe
Bell Pepper Enchiladas Recipe photo by Taste of Home
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Bell Pepper Enchiladas Recipe

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Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 medium green peppers, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup process cheese (Velveeta)
  • 4 flour tortillas (8 inches), warmed
  • 1 small jalapeno pepper, minced, optional
  • 1 cup salsa, divided
  • Additional shredded cheese, optional

Nutritional Facts

1 each: 331 calories, 15g fat (8g saturated fat), 37mg cholesterol, 859mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 14g protein.


  1. Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa.
  2. Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 4 enchiladas.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bell Pepper Enchiladas in Country Woman July/August 1998, p29

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