Mexican Stuffed Peppers With Quinoa & Black Beans

Name: Mexican Stuffed Peppers With Quinoa & Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.", "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, 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).", "Pour enchilada sauce into a 9x13"" 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."]

190

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Stuffed Peppers With Quinoa & 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!