Description
Beautiful bell peppers stuffed with savory and semi-spicy black bean and quinoa enchilada filling, all topped with creamy Mexican Cojita cheese. Vegetarian, gluten-free, plant-based protein and oh so good as a hearty lunch or dinner. With a vegan option.
Ingredients
- 6 Medium Size Bell Peppers
- 1 Tablespoon Olive Oil
- ½ cups Red Onion, Diced
- Salt And Pepper
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Chili Powder
- 1-½ cup Frozen Sweet Corn
- 15 ounces, weight Canned Black Beans, Drained
- 2 cups Cooked Quinoa
- 1 cup Store-bought Enchilada Sauce
- 1 cup Shredded Mexican Cojita Cheese (See Note)
Preparation
Preheat oven to 425ºF.
Cut tops off the bell peppers, dice them up and clean out the seeds and ribs from the inside. Place the peppers in a baking dish and set aside.
Heat a cast iron pan to medium-high heat on the stove. Add olive oil. Add onions and chopped peppers, dash of salt and pepper and sauté for 5–7 minutes. Add spices and cook for another 2 minutes.
Add corn and stir, cook for 5–7 minutes.
Add black beans, quinoa and enchilada sauce, stir to combine. Cook for 2–3 more minutes.
Fill the peppers with the black bean and quinoa filling, I had just enough filling for 6 large peppers.
Top with Mexican cojita cheese or mozzarella cheese.
Bake stuffed peppers for 10–15 minutes, until cheese is nice and brown and melty. Remove, let cool for a few minutes and enjoy!
Notes:
• These can be made ahead and stored in the fridge for up to 3 days.
• For vegan, skip the cheese or use dairy free mozzarella cheese.
