Mexican stuffed peppers with quinoa and black beans. A hearty main dish you’re going to love. Try it with the homemade enchilada sauce!
Believe me, dear reader, this is something you’ll want to try.
If you’re new to quinoa, this is a great way to try it. These were SO full of flavor and were absolutely delicious. I loved the quinoa stuffing mixture –quinoa, black beans, green chiles, cilantro, and more. I snuck several spoonfuls to taste before stuffing the peppers. Even Sophie liked it!
The cheese was more of a garnish than a necessity, so you could easily leave it off if you’re eating dairy-free or vegan. I also highly recommend making your own enchilada sauce. It’s completely delicious and just the right amount of spicy.
- 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
- 1c quinoa, uncooked
- ½ 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)
- ¼c cilantro, minced
- ¼tsp salt
- ¼tsp pepper
- olive oil, if desired
- ½c Monterrey Jack, grated*
- ½c cheddar cheese, grated*
- 1 recipe red enchilada sauce (or 1 (28oz) can)*
- Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
- In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
- Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
- Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
- Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.