Mexican Stuffed Peppers With Quinoa & Black Beans |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Pinterest Ingredients:
4 bell peppers, sliced in half stem-to-tip and seeds removed |
1 cup quinoa, uncooked |
1/2 medium onion, diced |
1 (15 ounce) can black beans, drained and rinsed |
1 roma tomato, seeded and diced |
1 (4 ounce) can diced green chilies, do not drain |
1/4 cup cilantro, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
olive oil |
1/2 cup monterey jack cheese, grated |
1/2 cup cheddar cheese, grated |
28 ounces red enchilada sauce |
Directions:
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.
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