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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.
The first time I left out the spices so my kids would like it better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (237g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 284
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