Mexican Stuffed Peppers with Quinoa & Black Beans

  • Mexican Stuffed Peppers with Quinoa & Black Beans

Healthy, delicious, filling, and gorgeous. Your meatless Monday's just got a whole lot better. If you're in a hurry, you can feel free to substitute 1 (28oz) can of store-bought red enchilada sauce for the recipe below. If you're gluten free, you can substitute 2 Tbsp of Arrowhead Mills All Purpose Gluten Free Baking Mix or skip the roux and stir in 1 Tbsp cornstarch with 1 Tbsp water in the last few minutes of cooking. For a vegan version, skip the cheese. You won't miss it!

Mexican Stuffed Peppers with Quinoa & Black Beans

Also seen on One Lovely Life


4 bell peppers ( any color, sliced in half stem-to-tip, seeds removed )
1 cup quinoa, uncooked
1/2 onion ( medium diced )
1 Can (15 oz) black beans ( drained and rinsed )
1 roma tomatoes ( seeded and diced )
1 Can (4 oz) green chiles ( diced )
1/4 cup cilantro ( minced )
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup monterey jack cheese ( grated (skip, if vegan) )
1/2 cup grated cheddar cheese ( skip if vegan )


For the Enchilada Sauce:

Olive oil flour 1    tablespoon    chili powder
1/2    chipotle peppers ( packed in adobo, minced )
1/2    teaspoon    ground cumin
garlic powder 1/4    teaspoon    onion powder
salt 8    ounce    canned tomato sauce
2    cup    water



From One Lovely Life

Complementary Recipe(s)

Homemade Red Enchilada Sauce
How to cook Quinoa


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