Tex-Mex Stuffed Peppers with Quinoa & Black Beans

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, 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.