Extra filling will probably remain, so just
spoon it around the pepper halves after placing them in the sauce.
For the chipotle sour cream: mix 1/2 a teaspoon of chipotle peppers in adobo (i just
spoon around the peppers and use the sauce) with 1/2 cup of sour cream.
Not exact matches
1) Wash, de-seed and cut bell
peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell
pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell
peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden
spoon, move beef
around until browned and cook.
So, I rolled scoops up inside tortillas and some inside a halved red bell
pepper;
spooned homemade, slightly chunky enchilada sauce over the top of each; and baked them about 20 minutes (30 for the
peppers) for some of the best enchiladas
around!
Cover with
pepper jack cheese slices and then dollop white bean hummus all
around, using
spoon to spread.