Mexican Stuffed Peppers With Quinoa & Black Beans Recipe

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.

No additional tips available.

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

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.

Mexican Stuffed Peppers With Quinoa & Black Beans

How did you like this recipe?

Frequently Asked Questions