I found this recipe a few months ago (Thank you One Lovely Life!) and I can’t stop making it for dinner! This Meatless Meal of the Week is a unique way to make stuffed peppers. They are very filling and taste a lot like enchiladas, but without all the extra carbs. This recipe can also be made vegan by omitting the cheese.
4 bell peppers, sliced in half with seeds removed
1 cup uncooked quinoa
1/2 medium onion, diced
1 can black beans (15 oz), drained and rinsed
1 tomato, seeded and diced
1 can diced green chiles (4 oz) or 1 jalapeno pepper, diced and seeded
1/4 cup cilantro, minced
1/4 tsp salt
1/4 tsp pepper
1 cup cheddar or Monterrey Jack cheese, grated (optional)
1 can enchilada sauce (15 oz) or you can try this recipe for homemade enchilada sauce
1. Add quinoa and onion to a large saucepan with 2 cups of water. Bring to a boil over medium-high heat. Boil 5 minutes, then cover and turn off heat. Let sit for 15 minutes then uncover and fluff with a fork.
2. Pour the quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, chiles or jalapeno, cilantro, salt and pepper. Add the cheese.
3. Pour the enchilada sauce into a 9 x 13″ baking dish. Place the pepper halves open side up in the enchilada sauce. Scoop the mixture into the peppers.
4. Cover the pan with foil and bake at 375 degrees for 25 to 30 minutes. Remove the foil (and sprinkle with extra cheese if you like cheese like I do!) and cook 5 minutes longer. Spoon enchilada sauce on top of peppers before serving.