Lovely bell peppers stuffed with a filling of savory, semi-spicy black bean and quinoa enchiladas, all topped with creamy Mexican cojita cheese. Vegetarian, gluten free, plant protein based and so good as a hearty lunch or dinner. With a vegan option.
Preparation:
Cook:
Level: Easy
Ingredients
- 6 Medium sized peppers
- 1 tbsp Olive oil
- ½ cups Red onion, diced
- Salt and pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp 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 Grated Mexican cojita cheese (see note)
Preparation
Preheat the oven to 425ºF.
Cut off the tops of the peppers, dice them and clean the seeds and ribs from the inside. Place the peppers in a baking dish and set aside.
Heat a cast iron skillet over medium-high heat on the stove. Add olive oil. Add chopped onions and peppers, a pinch of salt and pepper and sauté for 5-7 minutes. Add the 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 another 2 to 3 minutes.
Stuff the peppers with the black bean quinoa filling, I had just enough filling for 6 large peppers.
Top with Mexican cojita cheese or mozzarella cheese.
Bake the stuffed peppers for 10 to 15 minutes, until the cheese is golden brown and melted. Take out, let cool for a few minutes and enjoy!
Remarks:
• These can be made ahead and stored in the refrigerator for up to 3 days.
• For vegans, avoid cheese or use dairy-free mozzarella cheese.
