5-Ingredient Banana Pepper Enchiladas

Preheat oven to 375ºF. In a large skillet, crumble and cook chorizo over medium-high heat until browned and cooked through. Let cool slightly, then combine with shredded cheese.

Using your fingers and/or a spoon, stuff as much of the cheese mixture as possible into the peppers. Wrap each stuffed pepper in a tortilla (microwaved for extra softness if needed) and place in a baking dish. When all the peppers are wrapped, pour enchilada sauce over the whole dish.

Bake peppers for 30 minutes until peppers are soft and cheese has melted. Serve with cilantro and/or sour cream if you’d like.

Enjoy!

Note: For a vegetarian version, skip the chorizo and any associated steps or substitute soyrizo.