Stuffed Pepper Enchiladas
By á-2908
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)
Details
Preparation
Step 1
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.
Review this recipe