Mexican Stuffed Peppers with Quinoa & Black Beans

February 28, 2014

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!

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