Main Dishes

Mexican Stuffed Peppers with Quinoa & Black Beans

17

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!

8
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1c quinoa, uncooked
1/2 medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 (4oz) can diced green chiles (don't drain)
1/4c cilantro, minced
1/4tsp salt, plus more to taste
1/4tsp pepper
1/2c Monterrey Jack, grated (skip, if vegan)
1/2c cheddar cheese, grated (skip, if vegan)

For the Enchilada Sauce:
2 Tbsp olive oil
2 Tbsp flour (or 2 Tbsp Arrowhead Mills All Purpose Gluten Free Baking Mix)
1 Tbsp chili powder
1/2 of one canned chipotle chili packed in adobo, minced
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp salt
1 (8oz) can tomato sauce
2c water
Start by making the enchilada sauce. Heat olive oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine. Bring...
See the full directions on my site
Nutritions

Calories
137

Sodium
744mg
31% DV

Fat
6g
10% DV

Protein
4g
9% DV

Carbs
17g
5% DV

Fiber
2g
11% DV
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Cherry cake is such a sweet treat but add the delicious tang of lime and you have an amazing dessert that will remind you of one of your favorite childhood drink.

Get the full recipe here:


See the full directions on my site
Cherry cake is such a sweet treat but add the delicious tang of lime and you have an amazing dessert that will remind you of one of your favorite childhood drink.