quinoa & black bean stuffed peppers
Customize these stuffed peppers with your favorite toppings. They’re a great option for lunch or dinner.
Ingredients:
- 2 cup cooked quinoa (about 1 cup uncooked)
- 1 can black beans, drained
- 1 can refried beans (or use pinto or black beans, drained)
- 1 1/2 cups red enchilada sauce (or tomato sauce with chili and spices)
- 1 tbsp taco seasoning
or homemade blend: cumin, garlic, onion, oregano, chili powder - 1 1/2 cups shredded Chihuahua cheese
- 6–8 large bell peppers, halved and seeded
Instructions:
- Cook the quinoa according to package instructions.
- Mix the cooked quinoa, beans, enchilada sauce, taco seasoning, and 1 cup of shredded cheese in a large bowl.
- Stuff the bell pepper halves with the mixture.
- Bake:
- Place peppers in a baking dish, cover with foil, and bake at 375°F (190°C) for 45 minutes.
- Uncover, sprinkle remaining cheese on top, and bake for another 10 minutes until melted.
Serving Suggestions:
- Serve with tortillas (as tacos or alongside).
- Add toppings like guacamole, sour cream, fresh cilantro, hot sauce, or a squeeze of lime.
- Pair with Mexican rice, nopales salad, or fried plantains for a complete meal.