Mexican Stuffed Bell Peppers
- 4 bell peppers, halved and seeded
- 1 cup quinoa, uncooked
- 1/2 onion, diced
- 1 can black beans, drained and rinsed
- 1 4-oz. can green chiles (can use canned jalapenos for more heat)
- 1/3 cup salsa
- 1/4 cup cilantro
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup mexican cheese
- Enchilada sauce
In a large bowl mix the quinoa, black beans, salsa, chiles, cilantro, salt, and pepper.
Pour enchilada sauce on bottom of baking dish so that it covers the bottom, reserving the rest. Fill each bell pepper half with quinoa mixture, place in a baking dish, top with cheese.
Cover the bell peppers with tin foil. Bake at 375 degrees for 20 minutes, remove foil and bake another 5 minutes.
Remove from the oven, drizzle with remaining enchilada sauce and serve.