Mexican Stuffed peppers with Quinoa and Black Beans

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Mexican Stuffed peppers with Quinoa and Black Beans calories by ingredient


Vegetarian dish with lots of flavor. Vegetarian dish with lots of flavor.
Number of Servings: 8


    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.