Enchilada Quinoa Stuffed Peppers

Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers are flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy perfection.

Have you been watching the Olympics? It’s fun being an American watching the Olympics in a different country because you get a different take on it all. The Dutch are awesome at speed skating (because, according to NBC, it’s an important mode of transportation here 😂) (hint: it’s not), meaning they’re broadcasting a whole lot of that. It also means when America competes I really have to show my patriotism, ya know? I wrap myself in the t-shirt quilt my mom made from all of our old Old Navy flag shirts and proudly yell ‘MERICA at the TV. I call it my “freedom burrito” look. Tulip-man does a *hard* eye roll.

Speaking of burritos…enchiladas (how’s that for a translation?) Enchilada Quinoa Stuffed Peppers, to be exact. Stuffed with spiced quinoa, beans, corn, and shredded Monterey jack cheese then drizzled with a simple homemade enchilada sauce and loaded with even MORE cheese.

Enchilada Quinoa Stuffed Peppers

Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers are flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy perfection.

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Course: Main Dishes, Side Dishes

Diet: Gluten-Free, Vegetarian

Occasion: 4th of July, Cinco de Mayo, Game Day

Time: 30 minutes or less, 45 minutes or less, 60 minutes or more

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4 servings

Calories: 445kcal

Author: Sarah Bond

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INGREDIENTS

• ½ cup dry quinoa + 1 cup water 90 g
• 3 to 4 bell peppers
• 2 Tbsp oil 30 mL, divided
• 2 cloves garlic minced
• 1 medium yellow onion diced
• ½ tsp each cumin and smoked paprika
• ¼ tsp salt
• 1 15-oz can kidney or black beans 425 g, drained
• 1 15-oz can corn 425 g, drained
• 1 cup monterey jack cheese 120 g, shredded
• 2 roma tomatoes roughly chopped
• Pinch each salt and pepper
• To serve: avocado and sour cream

INSTRUCTIONS

• Quinoa: Bring 1 cup water to boil in a small saucepan then add quinoa. Cover and cook for 10 minutes, or until water is absorbed.
• Filling: Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add onions, cumin, paprika, salt, and pepper, cooking until onions begin to soften. Add drained beans and corn, as well as cooked quinoa and half of the cheese. Stir to combine.
• Assemble: Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet. Preheat oven to 425 degrees F (218 C).
• Enchilada Sauce: In a medium saucepan, add 1 Tbsp oil, tomatoes, salt, and pepper. Cook over medium/high for 5 minutes, or until tomatoes begin to break down. Use an immersion blender (or transfer to a blender) and blitz until smooth. Spoon over peppers, sprinkle with remaining cheese, and bake for 20 minutes, or until cheese is golden and bubbly.

NUTRITION

Serving: 1serving | Calories: 445kcal | Carbohydrates: 56.5g | Protein: 19g | Fat: 18.2g | Cholesterol: 25mg | Sodium: 799mg | Potassium: 864mg | Fiber: 10.8g | Sugar: 11.7g | Calcium: 210mg | Iron: 3.8mg

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Handy products for these Quinoa Stuffed Peppers

This post contains affiliate links, which means if you make a purchase after clicking a link I may earn a commission (at no extra cost to you). I first published this recipe over on Amanda’s Cookin’, where I’m a contributor. Thanks for dropping by Live Eat Learn and for making easy vegetarian recipes like these quinoa stuffed peppers possible.