The Pioneer Woman Tasty Kitchen
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Mexican Stuffed Peppers with Quinoa and Black Beans

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Level: Easy

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Description

So full of flavor and perfect for vegetarians and meat-lovers alike. See my recipe box for a from-scratch enchilada sauce recipe to go with them.

Ingredients

  • 1 cup Quinoa, Uncooked
  • ½ whole Medium Onion, Diced
  • 2 cups Water
  • 4 whole Bell Peppers, Halved Stem-to-tip And Seeded
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 whole Roma Tomato, Seeded And Diced
  • 1 can (4 Oz. Size) Diced Green Chiles And Their Juices
  • ½ cups Cilantro, Minced
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 dash Olive Oil, Only If Needed
  • 1 can (28 Can) Red Enchilada Sauce (or 1 Batch Of My Recipe--see My TastyKitchen Recipe Box)
  • ½ cups Monterey Jack Cheese, Grated
  • ½ cups Cheddar Cheese, Grated

Preparation

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 the pan, turn off heat and let the quinoa steam for 15 minutes. Fluff with a fork and set aside.

In the meantime, microwave pepper halves for 2-3 minutes to soften them 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. If the mixture seems too dry, drizzle in a bit of olive oil (I didn’t need any).

Preheat oven to 375 F. Pour enchilada sauce into a 9×13″ baking dish. Divide filling, placing an even amount into each pepper halve. Nestle the stuffed peppers into the enchilada sauce. Sprinkle with cheeses.

Cover the pan with foil and bake at 375 F for 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Serves 8.

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