Mexican Stuffed peppers with Quinoa and Black Beans

4 bell peppers (any color), slice in half stem-to-tip, seeds removed.

1 cp quinoa, uncooked
1/2 medium onion, diced
1 15 oz cann balck beans, drained and rinsed
1 roma tomato, seeded and diced
1 4 oz can green chiles, undrained
1/4 cup cilantro, minced
1/4 t. salt
1/4 t pepper
1 t olive oil, if desired
1 cp colby and montery jack cheese, shredded
1 28 oz can enchilada sauce

If you like your peppers crisper...omit the microwave step.

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.