Mexican Stuffed peppers with Quinoa and Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 bell peppers (any color), slice in half stem-to-tip, seeds removed.1 cp quinoa, uncooked1/2 medium onion, diced1 15 oz cann balck beans, drained and rinsed1 roma tomato, seeded and diced1 4 oz can green chiles, undrained1/4 cup cilantro, minced1/4 t. salt1/4 t pepper1 t olive oil, if desired1 cp colby and montery jack cheese, shredded1 28 oz can enchilada sauce
Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil five minutes, cover, turn off heat and let steam for 15 minutes. Fluff with fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly.
Pout quionoa-onion mixture into a bowl. Stir in black beans, tomao, green chiles and their juices, cilantro, 1/4 t salt and pepper. If the mixture seems dry, drizzle in a bit of olive oil.
Pour enchilada sauce into a 9 X 13 baking dish. Divide filling among peppers. Nestle stuffed peppers into enchilada sauce. Sprinkle with cheese.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook for five minutes longer.
Serve peppers drizzled with enchilada sauce.
Serving Size: makes 8 stuffed peppers
Number of Servings: 8
Recipe submitted by SparkPeople user JUPITORBOUND.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly.
Pout quionoa-onion mixture into a bowl. Stir in black beans, tomao, green chiles and their juices, cilantro, 1/4 t salt and pepper. If the mixture seems dry, drizzle in a bit of olive oil.
Pour enchilada sauce into a 9 X 13 baking dish. Divide filling among peppers. Nestle stuffed peppers into enchilada sauce. Sprinkle with cheese.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook for five minutes longer.
Serve peppers drizzled with enchilada sauce.
Serving Size: makes 8 stuffed peppers
Number of Servings: 8
Recipe submitted by SparkPeople user JUPITORBOUND.
Nutritional Info Amount Per Serving
- Calories: 270.4
- Total Fat: 7.9 g
- Cholesterol: 15.0 mg
- Sodium: 855.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 7.8 g
- Protein: 11.5 g
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