Stuffed Pepper Enchiladas

Photo by Theresa E.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Stuffed Peppers Enchiladas

  • Serves: 8

  • Ingredients

  • 4

    bell peppers (any color), sliced in half stem-to-tip, seeds removed

  • 1

    c 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)

  • 1/4

    c cilantro, minced

  • 1/4

    tsp salt

  • 1/4

    tsp pepper

  • olive oil, if desired

  • 1/2

    c Monterrey Jack, grated

  • 1/2

    c cheddar cheese, grated

  • 1

    recipe red enchilada sauce (or 1 (28oz) can)

Directions

Instructions: 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. 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.) Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any). Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses. 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.

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