Vegetarian Enchilada Stuffed Peppers
Vegetarian Enchilada Stuffed Peppers are everything you love about enchiladas without the guilt! These peppers are stuffed with quinoa, beans, corn, and enchilada sauce. Low-fat and packed with tons of flavor. http://bitesofflavor.com/vegetarian-enchilada-stuffed-peppers/
Total Steps
22
Ingredients
20
Tools Needed
7
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Bites Of FlavorIngredients
- 1/2 tablespoons Kosher Salt
- 8 ounces Canned Tomato Sauce
- 1/2 tablespoons Cumin
- 1 tablespoons liquid from canned chipotle chilies in adobo sauce
- 2 cloves Garlic
- 1/4 onion Yellow
- 1 teaspoon Olive Oil
- 14 ounces Can Fat Free Refried Beans
- 6 peppers Medium Poblano
- 1/4 cup Cilantro
- 1/2 lime juice
- 1/2 cup Uncooked Quinoa
- 1/2 tablespoons Pepper
- 1 cup Frozen Corn
- 1/4 cup Reduced Fat Colby Jack Cheese
- non-fat cooking spray
- fresh pico de gallo(optional)
- reduced fat greek yogurt(optional)
- sour cream(optional)
- avocado(optional)
Instructions
Step 1
Cook quinoa according to instructions.
Step 2
After quinoa is cooked, add lime juice and cilantro. Fluff with a fork and set aside.
Step 3
Preheat oven to 500 degrees.
Step 4
Spray baking sheet with non-fat cooking spray. Lay poblano peppers on baking sheet and spray top of peppers with cooking spray.
Step 5
Roast peppers in oven for 6 minutes.
Step 6
Remove from oven and set aside to cool.
Step 7
When peppers are cool enough to handle, make a cut down through center of the peppers and gently remove the seeds. Return peppers to baking sheet and set aside.
Step 8
Cook refried beans in a small pot on low-medium heat for 5 minutes.
Step 9
Enchilada Sauce Directions:
Step 10
Chop onions and garlic and set aside.
Step 11
In medium pot, heat olive oil over medium low heat and add chopped onions and garlic. Season with salt and pepper.
Step 12
Sauté chopped onion and garlic for 5 minutes
Step 13
Add tomato sauce, liquid from chipotle chilies in adobo sauce, and cumin.
Step 14
Bring to a boil and reduce to simmer. Cook for 10 minutes on low.
Step 15
Add corn and cook for 5 minutes.
Step 16
Turn off heat of pot.
Step 17
Stuffing Directions:
Step 18
Add quinoa and refried beans to enchilada sauce. Mix well.
Step 19
Gently stuff each pepper with quinoa bean filling.
Step 20
Bake peppers in oven for 5 minutes.
Step 21
Remove peppers from oven and top with Colby jack cheese.
Step 22
Serve with fresh pico de gallo, reduced fat greek yogurt (or sour cream), and avocado.