Try this Tex-Mex Stuffed Peppers with Quinoa & Black Beans recipe, or contribute your own.
Suggest a better descriptionAdd 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, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften 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 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil.
Pour enchilada sauce into a 9×13? baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer.
Serve peppers drizzled with enchilada sauce.
Red Enchilada Sauce:
Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.
Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes about 3 1/4 cups sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1570g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2088 | ||
Calories from Fat: 567 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 824.7mg | 28 % | |
Potassium 4002.1mg | 105 % | |
Total Carbohydrate 284.7g | 84 % | |
Dietary Fiber 59g | 236 % | |
Sugars, other 225.8g | ||
Protein 103.1g | 147 % | |
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. |
Calories per serving: 2088
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