Friday, May 17, 2013

Stuffed Enchilada Peppers

I love anything with the word "Enchilada" in the title.  These Stuffed Enchilada Peppers were easily added to the list.  They were quickly devoured by the family!  There were a couple kids who just ate the filling, but the rest of them even ate the peppers.  In my house, that's quite the accomplishment!  My kids love their veggies - even brussel sprouts (gag!) but for some reason don't care much for peppers.

The Stuffed Enchilada Peppers are full of flavor and I love the texture the quinoa gives it.  Love. That. Stuff!

4 bell peppers, cut in half from stem to bottom and seeds removed (I used all green this time)
1 cup quinoa, uncooked
1/2 medium onion, diced
2 cups chicken broth (or vegetable for a vegetarian version)
1 (15 ounce) can black beans, drained
1 (4 ounce) can green chiles, not drained
1 roma tomato, diced
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can red enchilada sauce
1 cup cheese, shredded (I used cheddar)

Combine chicken broth, quinoa, and onion in a medium sized pan.  Bring to a boil over high heat, then reduce heat to medium-low and cover the pan; let simmer for 10 to 15 minutes, or until all liquid is absorbed.  Pour enchilada sauce in the bottom of a 9x13 inch baking dish and set aside.  Place cut bell pepper on a microwave safe plate and cover with plastic wrap.  Microwave for 2 to 3 minutes, then place on top of the enchilada sauce in the 9x13 inch baking dish (I microwaved 4 half peppers at a time).  Place black beans, chiles, tomato, cilantro, salt and pepper in a large mixing bowl.  Add cooked quinoa and mix well.  Divide the mixture between the bell pepper halves, then sprinkle with cheese.  Cut a piece of aluminum foil large enough to cover the pan.  Spray with non-stick cooking spray and place over the pan.  Bake the stuffed peppers at 350 for 25 minutes.  Remove the foil covering and bake for an additional 5 minutes.  To serve, top stuffed peppers with the enchilada sauce they were baked in.

Recipe from One Lovely Life.

Linked on Sweet and Savory Saturdays, Party in Polka Dots, Manic Monday, Weekend re-TreatStrut Your Stuff, Tatertots & Jello and Pinworthy Projects.


  1. These Enchilada Peppers look so delicious! Just saw your link over at Dessert Now and Dinner Later's Link Party and thought I'd come over and check it out :)

    I'd love for you to link up at my Link Party {The Weekend re-Treat} w/GIVEAWAY that's going on right now too on The Best Blog Recipes

    Hope to see you there!

  2. These always sound so good, but I know my kids would not eat them. Maybe I will have to make two different dinners one night. Thanks for sharing at Sweet & Savory Saturdays #13.

    ~Amber @ Dessert Now, Dinner Later!

  3. Great recipe! Thank you for sharing at Party In Polka Dots!!!

  4. I am totally with you, anything with enchilada in the name, I want to eat! These peppers sound so yummy! I love quinoa! Thanks for sharing, I'm definitely going to have to try!

    Jen @ Yummy Healthy Easy


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