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Quinoa & Black Beans Enchilada Stuffed Peppers




I can’t even begin to describe just how flavorful this dish is. I wanted to add a guilt free dish to my Thanksgiving table this year and this seems to do the trick! Not to mention the orange peppers look like mini pumpkins, how cute!!





These enchiladas are designed to be a healthier version that taste as amazing as the original recipe. I replaced the rice with quinoa and the tortilla with bell peppers. The peppers still hold their shape, but are tender and easy when you cut into them.



You can add any vegetables you like to the mixture to make it even more nutritious. This can be served as a main dish for a vegetarian Thanksgiving dinner. Add all your favorite fixins’ on top and enjoy! You can get seconds or even thirds of this guilt free dish. Hope you all enjoy this as much as I do!




Stay happy, Stay hungry!



Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Serving size: 6 stuffed bell peppers


Ingredients:


  • 1 cup quinoa

  • 1 can black beans, drained and rinsed

  • 2 - 16 oz cans of enchilada sauce

  • 6 large bell peppers

  • 1 onion, chopped

  • 1 jalapeño, chopped

  • 4 garlic cloves, chopped

  • 2 tbsp taco seasoning

  • 1 tsp red chili powder

  • 1 tsp cumin coriander powder (dhana jeeru)

  • ½ tsp cumin seeds

  • ½ tsp cumin powder

  • Salt to taste

  • ½ cup Mexican blend cheese (optional)

  • Cilantro (optional)

  • 2-3 sprigs green onions, chopped (optional)

  • Sour cream/greek yogurt (optional)


Directions:

  1. Preheat the over at 400º F degrees. Cook the quinoa according to packaged direction, set-aside until ready to use.

  2. In a large pan heat up some oil on medium-low heat, add the cumin seeds. Once the cumin seed start to splatter, add the onions and cook until softened. Then add the chopped garlic and jalapeños and cook for an additional 2-3 minutes.

  3. Add taco seasoning, red chili powder, cumin coriander powder, cumin powder, and salt.

  4. Add the enchilada sauce, cooked quinoa, and black beans to the enchilada sauce and mix. Simmer this mixture for about 10-15 minutes.

  5. Cut the tops off of the peppers and scrape out the ribs and seeds. Add the filling into the peppers and bake for 15 minutes or until the peppers have softened.

  6. Add the cheese on top of the peppers and broil for 2-3 minutes or until the cheese has melted. Top it with cilantro, green onions, and Greek yogurt or sour cream if using and ENJOY!!


NOTES:

  • I get my quinoa from Costco; it is Kirkland brand organic quinoa.

  • To get your quinoa nice and fluffy: I let it sit with closed lid for 5 minutes after its done cooking, then fluff it with a fork.

  • You could also add vegetables like zucchini, spinach, or even sweet potatoes to the stuffing.

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