Vegetarian Enchilada Stuffed Peppers

Vegetarian Enchilada Stuffed Peppers

Vegetarian Enchilada Stuffed Peppers

40 minutes

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Ingredients
  • ½ Cup Uncooked Quinoa
  • Juice from half of lime
  • ¼ Cup Cilantro
  • 6 Medium Poblano Peppers
  • 14oz Can Fat Free Refried Beans
  • 1 Teaspoon Olive Oil
  • ¼ Yellow Onion
  • 2 Garlic Cloves
  • 1 Tablespoon Liquid from Canned Chipotle Chilies in Adobo Sauce
  • ½ Tablespoon Cumin
  • 8oz Canned Tomato Sauce
  • ½ Tablespoon Kosher Salt
  • ½ Tablespoon Pepper
  • 1 cup Frozen Corn
  • ¼ Cup Reduced Fat Colby Jack Cheese
Instructions

Cook quinoa, add lime juice and cilantro, fluff with a fork and set aside.Preheat oven to 500 degrees.Spray baking sheet with non-fat cooking spray.

Place poblano peppers on baking sheet. Spray the top of the peppers with cooking spray.Roast peppers in oven for 6 minutes.

Remove from oven and let cool.When peppers are cool enough to handle, slice the peppers in half and remove the seeds. Return the peppers to the baking sheet and set aside.Reheat refried beans in a small pot over low-medium heat for 5 minutes.To make the enchilada sauce, chop onions and garlic and set aside.In medium pot, heat olive oil over medium-low heat and add chopped onions and garlic. Season with salt and pepper.Sauté chopped onion and garlic for 5 minutes.

Add tomato sauce, liquid from chipotle chilies in adobo sauce, and cumin.Bring to a boil and reduce to simmer. Cook for 10 minutes on low.

Add corn and cook for 5 minutes.Turn off heat.For the stuffing, add quinoa and refried beans to enchilada sauce.

Mix well.Gently stuff each pepper with quinoa bean filling.

Bake peppers in oven for 5 minutes.

Remove peppers from oven and top with Colby Jack cheese.

Serve.

Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • Mexican
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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