4 large bell peppers, try to find peppers with flat bases that can stand upright
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup quinoa (170 g), rinsed and drained
1 ½ cups vegetable stock (355 mL)
15 oz black beans (425 g), drained and rinsed, 1 can
1 cup corn (175 g)
1 cup shredded cheese (100 g)
½ cup enchilada sauce (225 g), or salsa
Toppings
sour cream
guacamole
shredded cheese
fresh cilantro
Nutrition Info
Calories 711
Fat 31g
Carbs 84g
Fiber 14g
Sugar 14g
Protein 23g
How to Make It
1. Step
Preheat oven to 350˚F (180˚C).
2. Step
Wash and dry the peppers.
3. Step
Using a sharp knife, take off their tops and remove the seeds and pith.
4. Step
Arrange the peppers in an oven-safe dish so that they stand upright.
5. Step
Bake the peppers for 20 minutes.
6. Step
While the peppers are baking, begin cooking the quinoa.
7. Step
Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
8. Step
Add garlic and cook for an additional 2 minutes.
9. Step
Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
10. Step
Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
11. Step
Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
12. Step
Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
13. Step
Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
14. Step
Generously top with cheese and return to the oven for an additional 20 minutes.
15. Step
Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
