Beef Enchilada Stuffed Peppers {Dinner in 20}

{low-carb Mexican}


Working full time + an hour commute to & from work + squeezing in a work out makes dinner time a little challenging during the week.  Dinnertime at our house is no earlier than 7:30pm so senior citizens wouldn’t be too pleased.  However, it works for us and cooking is my favorite!

So many people ask me, why do you take the time to make such elaborate dinners at night.  In all seriousness, my dinners are not elaborate at all.  They typically are 30 minutes or less or made ahead of time.  Not to mention, it is my outlet, my passion and I love the satisfaction in pleasing Bryan & Chase when he’s with us.

Added bonus:  lunch the next day for me.  I typically make recipes for four servings.  Chase usually eats “half a serving” and Bryan will eat about 1.5 servings.  The remaining two go to me for dinner & lunch.  Bryan is always out and about during the day and he has some weird fear of certain leftovers.

Stuffed peppers are a frequent character on my dinner menu.  They also keep nicely for lunch the following day.  I have made original stuffed peppers, southwestern stuffed peppers, and peppers stuffed with quinoa.  Last week, I was going to make enchiladas, but I have been trying real hard to eliminate carbs from our dinners.  I decided to ditch the tortillas and stuff the insides of the enchiladas into a pepper.  Clever, huh?

I wasn’t going to blog this recipe, but I want to show my readers that dinnertime can be delicious yet quick.  So these pictures don’t really do the meal justice.  I served them with corn muffins {59 cent box} and a salad.  Dinner was ready and on the table at 7:45 and my family was able to set aside our busy schedules and spend time together.  Take the time to research some quick & easy dinners that your family can enjoy together.  Here are some by me:

Pad Thai Pork Tenderloin

Speedy Shrimp Scampi

Tilapia with Cilantro Pesto

In the meantime, I will be compiling a list of other Dinner in 20 meals to share on the blog!

beef enchilada stuffed peppers

Recipe by:  Sara
Prep Time:  5 minutes   |||   Cook TIme: 15 minutes   |||   Servings: 4   |||   Difficulty: Low

3-4 green peppers, cut in half length-wise
1 lb lean ground beef
1/4 cup red onion, diced
1 garlic clove, minced
1 (15oz) can of red enchilada sauce [I used Old El Paso]
1 Tbsp chili powder
1 tsp ground cumin
2 Tbsp cilantro, chopped
6 Tbsp sharp cheddar cheese
salt & pepper

1.  Bring a large pot of salted water to a boil.
2.  Once boiling, add the peppers and submerge and boil for about 3 minutes.  Remove and place in a casserole dish.
3.  In a medium pan, heat oil over medium heat.  Add the onion and saute about 4-5 minutes.
4.  Add garlic and saute 1 minute.  Remove onion and garlic from pan and set aside.
5.  Add meat and brown until still a bit pink.
6.  Add enchilada sauce and spices.
7.  Stir in cilantro.
8.  Spoon the meat mixture into the pepper shells and top with 1 Tbsp per pepper.
9.  Bake in oven for 15 minutes or until cheese is melted and slightly golden.
10.  Serve with hot sauce and sides.



Guinness Beef Stew

{Guinness + Beef}

Beef stew.  My guess is most people think comfort food when they hear beef stew.  Not me.  I think of the first book I ever read on my own titled Beef Stew.  Sure, I read Green Eggs and Ham, The Cat and the Hat and all the classics.  However, I clearly remember grabbing that book when I was little and reading each word on my own.  What an interesting title… I really wonder what the author was thinking when the book idea came to mind.  Maybe she was eating beef stew?  Had a few too many drinks?  No idea.  All I know is that I loved this book and probably still do if I read it today.


I make beef stew about once a year and I’m not sure why I don’t make it more often.  It is so easy and the smell when you come home from work – yum.  The crock pot is one of the greatest inventions in the cooking world.  I love being able to put something together in the morning and come home from work to dinner.  This is definitely one piece of equipment in my kitchen that gets its use.  

I knew it was time to break out my classic beef stew recipe with the cold weather well underway.  However, I decided to add a twist to my original recipe.  I wanted something with a deeper flavor and unique.  My original recipe uses red wine as the base of the sauce.  For this recipe, I decided to use a bold and hearty beer – Guinness.  My secret piece of this recipe – 1 oz. of bittersweet chocolate.  It gives the recipe that little something that causes people to think “Hmm what is in here?”  

I prepared the beef stew this morning and was happy to come home to smell my masterpiece.  I cooked it on low for 10 hours and the beef became so tender soaking in the liquid all day.  Preparation for the stew was so easy and it was a two thumbs up meal at my dinner table.  I definitely will make this version of my beef stew again.  It was very delicious and the flavors were so unique.  I hope you enjoy.


{Click here for the recipe}