Main Dishes

Black Bean and Quinoa Enchilada Stuffed Peppers

51

Beautiful bell peppers stuffed with savory and semi-spicy black bean and quinoa enchilada filling, all topped with creamy Mexican Cojita cheese. Vegetarian, gluten-free, plant-based protein and oh so good as a hearty lunch or dinner. With a vegan option.

6
6 medium-large bell peppers
1/2 cup red onion ( diced )
1 15oz can black beans ( drained and rinsed )
1.5 cups frozen sweet corn
2 cups cooked quinoa
1 cup store-bought enchilada sauce
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
salt and pepper
1 cup Mexican cojita cheese
  1. Preheat the oven to 425 degrees
  2. Cut the tops off of the bell peppers, dice them up and clean out the seeds and ribs from the inside. Place the peppers in a baking dish and set...

See the full directions on my site
Nutritions

Calories
950

Sodium
1957mg
81% DV

Fat
27g
41% DV

Protein
32g
65% DV

Carbs
110g
37% DV

Fiber
15g
61% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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