This was so good that my carnivorous husband didn’t even mind that it was vegetarian! This healthy dish combines the delicious taste of enchiladas with stuffed peppers and trust me, you’re going to LOVE it! It’s a taste sensation.
4 yellow peppers (you can mix it up and use 2 red or 2 green or any color combination but I happen to like the yellow ones)
3/4 cup cooked quinoa
2 zucchinis – chop into small pieces
1 red onion – slice and dice
1 15 oz can of black beans. Drain and rinse
1 can of corn. Drain and rinse
1/2 cup shredded mexican cheese (I used the low-fat kind and it was great)
1 12 ounce jar enchilada sauce (I used Trader Joe’s but you can use any kind you like. Mild or medium – whatever strikes your fancy).
3 cloves garlic – chopped
1 tsp salt
1 tsp cumin
1 lime (squeeze the juice)
Preheat your oven to 400 degrees.
Cook the quinoa. Remember, 3/4 cup cooked, so measure after you cook it.
While that’s cooking cut the peppers in half and remove the seeds.
Place them in a microwaveable dish (use a glass baking dish so you can use this for baking also. One less dish to wash!) with about 1 inch of water. Microwave for 2 minutes to soften the peppers.
Mix the quinoa, zucchini, onions, beans, corn, garlic, salt, cumin and lime juice (basically everything except the cheese and enchilada sauce) in a bowl.
Pour the excess water out of the dish with the peppers in it. Nobody wants soggy peppers! Place the peppers cut side up so you can fill them
Spoon quinoa filling into each pepper.
Pour the enchilada sauce in and over the peppers.
Sprinkle the cheese evenly over the peppers.
Cover with foil and bake for 30 minutes.
Remove foil and bake for 5 minutes to get the cheese brown and bubbly.