Enchilada Quinoa Stuffed Peppers
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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.
1/2 cup Quinoa
1 cup Water
4 Bell Pepper
2 Tbsp Oil
2 clove Garlic
1 Yellow Onion
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika
15 oz Canned Red 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
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 Yellow Onion, Garlic, Ground Cumin, Smoked Paprika Salt and Pepper cooking until onions begin to soften. Stir in Canned Red Kidney Beans, Corn, quinoa and Monterey Jack Cheese.
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 425 degrees F.
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 20 minutes, or until cheese is golden and bubbly. Serve with Avocado and Sour Cream.
