Sunday, March 15, 2015

Quina Enchileda Stuffed Red Peppers

I reallllly love tossing together Tex-Mex style meals with quinoa, beans, yummy veggies and just a little cheese so when I came across some Pinterest recipes for stuffed enchilada peppers I had to give this a try! Since whipping up this dish, I have skipped the step of baking the peppers and just tossed them right in the dish so definitely make adaptions as you want but don't miss out on trying this! I guarantee it will become one of your go-to recipes. :)

4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1 cup cooked quinoa
1 lb ground turkey
1/2 medium red onion, diced
1 (15oz) can black beans, drained and rinsed
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded mild cheddar cheese
1 (16oz) can of gluten free red enchilada sauce
1/2 tsp salt
1/4 tsp pepper
toppings: sour cream, cheese, enchilada sauce, scallions etc.

1)  Preheat oven to 375 degrees.
2) Over medium high heat, cook ground turkey until browned. Add in red onion and saute until tender. Once onions are cooked through, add beans, quinoa, and enchilada sauce and heat through. Stir in cheese, salt and pepper. Continue stirring until cheese is melted.
4) Pour enchilada mixture into the stuffed peppers, carefully. You may have extra quinoa left out so enjoy while the meal bakes! Place peppers into a 9x13" baking dish. Cover the pan with foil and bake for 25-30 minutes. Remove foil and cook another 5 minutes longer.

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