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
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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.

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