Mexican Stuffed Peppers with Quinoa & Black Beans

By cosmos2015

2 pepper halves = 12 Weight Watchers Points Plus. I recommend using Kroger Chipotle Enchilada Sauce.

Ingredients

• ◦4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• ◦1c quinoa, uncooked
• ◦1/2 medium onion, diced
• ◦1 (15oz) can black beans, drained and rinsed
• ◦1 roma tomato, seeded and diced
• ◦1 (4oz) can diced green chiles (don’t drain)
• ◦1/4c cilantro, minced
• ◦1/4tsp salt
• ◦1/4tsp pepper
• ◦olive oil, if desired
• ◦1/2c Monterrey Jack, grated
• ◦1/2c cheddar cheese, grated
• ◦1 recipe red enchilada sauce (or 1 (28oz) can)

Details

Servings 4
Adapted from ziplist.com

Preparation

Step 1

1.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 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.

2.In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)

3.Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).

4.Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.

5.Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.