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Name: Enchilada Stuffed Peppers
Prep time: 6 h
Cook time: 30 min
Total time: 6 h
Yield: 8
Cuisine: Mexican
Ingredients: 4 Large Green Peppers; 1 tablespoon Olive Oil; 1/2 Yellow Onion; 4 cloves Fresh garlic, peeled; 2 teaspoons cumin; 1 teaspoon Paprika; 1/2 teaspoon Chili powder; 2 cups chicken stock; 1 cup quinoa; 1 can black beans; 1 can corn; 1/4 cup cilantro; 1 Roma Tomatoes; 1 cup red enchilada sauce; 1 cup cheddar cheese

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INGREDIENTS

4 Large Green Peppers
1 tablespoon Olive Oil
1/2 Yellow Onion
4 cloves Fresh garlic, peeled
2 teaspoons cumin
1 teaspoon Paprika
1/2 teaspoon Chili powder
2 cups chicken stock
1 cup quinoa
1 can black beans
1 can corn
1/4 cup cilantro
1 Roma Tomatoes
1 cup red enchilada sauce
1 cup cheddar cheese

Servings

INSTRUCTIONS

Preheat oven to 375 degrees and lightly grease a 9x12 baking dish. Cut the peppers in half lengthwise; remove the seeds and place in the baking dish, cut-side up.

Heat the oil in large skillet over medium heat and add teh onion and garlic. Saute for 5-7 minutes, or until softened. Add the spices and cook, stirring for 30-60 seconds.

Add the broth and quinoa, stir and increase the heat to high and bring to a boil. Once boiling, cover the pan and reduce the heat to low. Let simmer for about 15 minutes or until the quinoa is tender and liquid has been absorbed.

Once the quinoa is cooked, add the beans, corn and cilantro, tomato and enchilada sauce. Stir to combine, and then season to taste with salt and pepper.

Spoon into peppers, cover with foil and bake for 20 minutes. Remove foil, top generously with cheese and bake for another 10-12 minutes.

Serve with sour cream, guac, cilantro, or whatever you like.

NOTES

The first time I left out the spices so my kids would like it better.

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Enchilada Stuffed Peppers

4 Large Green Peppers
1 tablespoon Olive Oil
1/2 Yellow Onion
4 cloves Fresh garlic, peeled
2 teaspoons cumin
1 teaspoon Paprika
1/2 teaspoon Chili powder
2 cups chicken stock
1 cup quinoa
1 can black beans
1 can corn
1/4 cup cilantro
1 Roma Tomatoes
1 cup red enchilada sauce
1 cup cheddar cheese

Preheat oven to 375 degrees and lightly grease a 9x12 baking dish.  Cut the peppers in half lengthwise; remove the seeds and place in the baking dish, cut-side up.

Heat the oil in large skillet over medium heat and add teh onion and garlic.  Saute for 5-7 minutes, or until softened.  Add the spices and cook, stirring for 30-60 seconds.

Add the broth and quinoa, stir and increase the heat to high and bring to a boil.  Once boiling, cover the pan and reduce the heat to low.  Let simmer for about 15 minutes or until the quinoa is tender and liquid has been absorbed.

Once the quinoa is cooked, add the beans, corn and cilantro, tomato and enchilada sauce.  Stir to combine, and then season to taste with salt and pepper.

Spoon into peppers, cover with foil and bake for 20 minutes.  Remove foil, top generously with cheese and bake for another 10-12 minutes.

Serve with sour cream, guac, cilantro, or whatever you like.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 8 Servings

Calories: 284
Calories from Fat: 86 (30%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.6g
Cholesterol 20.9mg		6 %
Sodium 280.6mg		10 %
Potassium 522.9mg		14 %
Total Carbohydrate 35.3g		10 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 29.6g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 284

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