Enchilada Quinoa Stuffed Peppers

17 cookbooks

Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers are flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy perfection.

Live Eat Learn

Serves 4

15 Ingredients

1/2 cup Quinoa

1 cup Water

4 Bell Pepper

2 Tbsp Oil

2 clove Garlic

1 Medium Yellow Onion

1/2 tsp Cumin

1/2 tsp Smoked Paprika

15 oz Canned Kidney Beans

15 oz Corn

1 cup Monterey Jack Cheese

2 Roma Tomato

to taste Salt and Pepper

to taste Avocado

to taste Sour Cream

3 Steps

Steps 1

Boil Water in saucepan. Add Quinoa. Cover and cook for ten minutes, until water is absorbed. Meanwhile add Oil to a large saucepan over medium heat. Add Medium Yellow Onion, Garlic, Cumin, Smoked Paprika Salt and Pepper cooking until onions begin to soften. Stir in Canned Kidney Beans, Corn, quinoa and Monterey Jack Cheese.

Steps 2

Cut Bell Pepper peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet. Preheat oven to four hundred and twenty five degrees Fahrenheit.

Steps 3

In a medium saucepan, add Oil, Roma Tomato Salt and Pepper. Cook over medium/high for five minutes, or until tomatoes begin to break down. Use an immersion blender (or transfer to a blender) and blitz until smooth. Spoon over peppers, sprinkle with Monterey Jack Cheese and bake for twenty minutes, or until cheese is golden and bubbly. Serve with Avocado and Sour Cream.