Best Mexican Stuffed Peppers With Quinoa Black Beans Recipes
QUINOA & BLACK BEAN STUFFED PEPPERS
If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.
MEXICAN STUFFED PEPPERS WITH QUINOA & BLACK BEANS
Make and share this Mexican Stuffed Peppers With Quinoa & Black Beans recipe from Food.com.
Provided by ShariC
Categories Low Cholesterol
Time 50m
Yield 1/2 pepper, 8 serving(s)
Number Of Ingredients 13
Steps:
- 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 (I didn't need any).
- 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.
Nutrition Facts : Calories 242.7, Fat 6.1, SaturatedFat 3.1, Cholesterol 13.7, Sodium 1186.4, Carbohydrate 35.6, Fiber 8, Sugar 9.1, Protein 12.3
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