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.

4 comments:

  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 http://thebestblogrecipes.com/

    Hope to see you there!

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  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!
    http://dessertnowdinnerlater.blogspot.com

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

    ReplyDelete
  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!

    Best,
    Jen @ Yummy Healthy Easy

    ReplyDelete

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