Mexican peppers

I got this recipe on Pinterest so I copied and pasted it here. I used vegetable broth in place of water when making the quinoa and added cut up chicken to ones not for Jessica. I did the red sauce which also came from a Pinterest link. It is very spicy with the red sauce.

4.9 from 29 reviews

Mexican Stuffed Peppers with Quinoa & Black Beans

 

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Serves: 8

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated
• ½c cheddar cheese, grated
• 1 recipe red enchilada sauce (or 1 (28oz) can)

Instructions

1. 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.
2. 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.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. 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.

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5.0 from 2 reviews

Red Enchilada Sauce

 

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Ingredients

• 2 Tbsp olive oil
• 2 Tbsp flour
• 1 Tbsp chili powder
• ½-1 canned chipotle chili (packed in adobo), rinsed and minced
• ½tsp cumin
• ¼tsp garlic powder
• ¼tsp onion powder
• 1 tsp salt
• 1 (8oz) can tomato sauce
• 2c water

Instructions

1. Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.
2. Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
3. Makes about 3¼c sauce.

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