Mexican Stuffed Peppers with Quinoa and Black Beans

Mexican Stuffed Peppers with Quinoa and Black Beans

4 large bell peppers, any color, sliced in half stem-to-tip, seeds removed
1 cup quinoa
1/2 medium onion, diced
1 15-ounce can black beans, rinsed and drained
1 roma tomato, seeded and diced
1 4-ounce can diced green chiles, don't drain
1/4 cup cilantro, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Monterey jack cheese, grated
1 cup cheddar cheese, grated
1 recipe (or 1 28-ounce can) red enchilada sauce (or 1 28-ounce can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.

In the meantime, microwave pepper halves 2-3 minutes to soften slightly.
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chilies, cilantro, half the cheese, salt and pepper. Stir to combine.

Pour enchilada sauce into a 9x13" baking dish. Divide quinoa mixture among peppers. Nestle stuffed peppers into the enchilada sauce. Top with the remaining cheese.

Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Red Enchilada Sauce

2 tablespoons olive oil
2 tablespoons flour
1 tablespoon chili powder
1/2 to 1 chipotle chile canned in adobo, rinsed and minced
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 8-ounce can tomato sauce
2 cups water

Heat oil in a large saucepan over medium heat. Add flour and chili powder; cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.

Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes about 3 1/4 cups sauce.