Vegetarian Enchilada Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 403.9
- Total Fat: 12.6 g
- Cholesterol: 25.0 mg
- Sodium: 915.0 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 10.9 g
- Protein: 19.1 g
View full nutritional breakdown of Vegetarian Enchilada Stuffed Peppers calories by ingredient
Introduction
These Stuffed Peppers are crazy good. A healthy filling of red quinoa, rice, black beans, corn and spinach. Fresh cilantro for a burst of flavor, drenched in enchilada sauce. These Stuffed Peppers are crazy good. A healthy filling of red quinoa, rice, black beans, corn and spinach. Fresh cilantro for a burst of flavor, drenched in enchilada sauce.Number of Servings: 4
Ingredients
-
1 cup Baby Spinach, chopped
1 can Black Beans
1/3 cup Cilantro
4 Bell Peppers
1 cup Enchilada Sauce, Trader Joe's
1 cup Brown rice, cooked
0.5 cup Quinoa, cooked
1 cup Sweet Corn
1 cup Mexican Blend Cheese, Shredded
Tips
You could use poblano peppers, too.
Directions
Carefully cut off the tops of the bell peppers and hollow out the insides. Place in a greased baking dish and set aside.
Place rice and quinoa in a large mixing bowl and add black beans, spinach, corn, cheese, enchilada sauce and stir to evenly combine ingredients.
Stuff each bell pepper to the top rim. Once each bell pepper is stuffed cover pan with foil.
Bake at 350 degrees F for 1 hour. Remove pan and foil and sprinkle tops with cheese and return to oven to bake uncovered an additional 5 minutes until cheese is melty on top.
Serving Size: Makes 4 stuffed peppers
Place rice and quinoa in a large mixing bowl and add black beans, spinach, corn, cheese, enchilada sauce and stir to evenly combine ingredients.
Stuff each bell pepper to the top rim. Once each bell pepper is stuffed cover pan with foil.
Bake at 350 degrees F for 1 hour. Remove pan and foil and sprinkle tops with cheese and return to oven to bake uncovered an additional 5 minutes until cheese is melty on top.
Serving Size: Makes 4 stuffed peppers