Mexican Stuffed Peppers with Quinoa and Black Beans

Name: Mexican Stuffed Peppers with Quinoa and Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Uncooked; 1/2 whole Medium Onion, Diced; 2 cups Water; 4 whole Bell Peppers, Halved Stem-to-tip And Seeded; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 whole Roma Tomato, Seeded And Diced; 1 can (4 Oz. Size) Diced Green Chiles And Their Juices; 1/2 cups Cilantro, Minced; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1 dash Olive Oil, Only If Needed; 1 can (28 Can) Red Enchilada Sauce (or 1 Batch Of My Recipe--see My TastyKitchen Recipe Box); 1/2 cups Monterey Jack Cheese, Grated; 1/2 cups Cheddar Cheese, Grated

Servings: persons

1 cup Quinoa, Uncooked
1/2 whole Medium Onion, Diced
2 cups Water
4 whole Bell Peppers, Halved Stem-to-tip And Seeded
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 whole Roma Tomato, Seeded And Diced
1 can (4 Oz. Size) Diced Green Chiles And Their Juices
1/2 cups Cilantro, Minced
1/4 teaspoons Salt
1/4 teaspoons Pepper
1 dash Olive Oil, Only If Needed
1 can (28 Can) Red Enchilada Sauce (or 1 Batch Of My Recipe--see My TastyKitchen Recipe Box)
1/2 cups Monterey Jack Cheese, Grated
1/2 cups Cheddar Cheese, Grated

1
Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt.
2
Bring to a boil over medium-high heat.
3
Boil 5 minutes, cover the pan, turn off heat and let the quinoa steam for 15 minutes.
4
Fluff with a fork and set aside.
5
In the meantime, microwave pepper halves for 2-3 minutes to soften them slightly.
6
(Prepared this way, the peppers should come out crisp-tender.
7
If you want them crisper, you can omit this step.)
8
Pour quinoa/onion mixture into a mixing bowl.
9
Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
10
If the mixture seems too dry, drizzle in a bit of olive oil (I didnt need any).
11
Preheat oven to 375 F. Pour enchilada sauce into a 9x13 baking dish.
12
Divide filling, placing an even amount into each pepper halve.
13
Nestle the stuffed peppers into the enchilada sauce.
14
Sprinkle with cheeses.
15
Cover the pan with foil and bake at 375 F for 25-30 minutes.
16
Remove foil and cook about 5 minutes longer.
17
Serve peppers drizzled with enchilada sauce.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Quinoa, Uncooked, 1/2 whole Medium Onion, Diced, 2 cups Water, 4 whole Bell Peppers, Halved Stem-to-tip And Seeded, and more.

Yes, Mexican Stuffed Peppers with Quinoa and Black Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!