Ingredients
Enchilada Sauce
- 1 Tbsp olive oil
- 2 medium garlic clove, minced
- 8 oz tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 cup vegetable broth
Pepper Filling
- 3 cups cooked quinoa
- 1 cup frozen corn kernels
- 1 large tomato, diced
- 4 medium green onions, diced
- 15 oz. canned black beans, drained and rinsed
- 15 oz. canned black refried beans
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 6 medium bell peppers, tops cut, stemmed and seeded
Servings:
Units:
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
- In a medium saucepan, heat oil and sauté garlic for 1 minute.
- Add chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
- Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- In a large bowl, combine enchilada sauce, quinoa, tomato, corn, beans, cumin, garlic powder, chili powder and cheese.
- Spoon the filling into each bell pepper. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 30 minutes.
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