Vegetarian Enchilada Stuffed Peppers

Vegetarian Enchilada Stuffed Peppers

  • Prepare: 30M
  • Cook: 10M
  • Total: 40M
Vegetarian Enchilada Stuffed Peppers

Vegetarian Enchilada Stuffed Peppers

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/4 cup Cilantro
    • 1 cup Corn, frozen
    • 2 Cloves Garlic
    • 1 Of lime, Juice from Half
    • 6 Poblano peppers, medium
    • 1/4 Yellow onion
  • Canned Goods

    • 1 14oz Can Refried beans, fat free
  • Condiments

    • 1 tbsp Liquid from canned chipotle chilies in adobo sauce
    • 8 oz Tomato sauce, canned
  • Pasta & Grains

    • 1/2 cup Quinoa
  • Baking & Spices

    • 1/2 tbsp Pepper
    • 1/2 tbsp Salt
  • Oils & Vinegars

    • 1 tsp Olive oil
  • Nuts & Seeds

    • 1/2 tbsp Cumin
  • Dairy

    • 1/4 cup Colby jack cheese, reduced fat
  • Time
  • Prepare: 30M
  • Cook: 10M
  • Total: 40M

Found on

Description

5 SMARTPOINTS per serving

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 Cloves Garlic
  • 1 Tablespoon Liquid from Canned Chipotle Chilies in Adobo Sauce
  • ½ Tablespoon Cumin
  • 8oz Canned Tomato Sauce
  • ½ Tablespoon Salt
  • ½ Tablespoon Pepper
  • 1 Cup Frozen Corn
  • ¼ Cup Reduced Fat Colby Jack Cheese

Directions

  • Cook quinoa according to instructions.
  • After quinoa is cooked, 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. Lay poblano peppers on baking sheet and spray top of peppers with cooking spray.
  • Roast peppers in oven for 6 minutes.
  • Remove from oven and set aside to cool.
  • When peppers are cool enough to handle, make a cut down through center of the peppers and gently remove the seeds. Return peppers to baking sheet and set aside.
  • Cook refried beans in a small pot on low-medium heat for 5 minutes.
  • 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 of pot.
  • 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 with fresh pico de gallo, reduced fat greek yogurt (or sour cream), and avocado.

Nutrition

Serves 6, 1 Pepper Per Serving
  • Prepare: PT30M
  • Cook Time: PT10M
  • TotalTime:
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Descrition:

Vegetarian Enchilada Stuffed Peppers

  • Produce

    • 1/4 cup Cilantro
    • 1 cup Corn, frozen
    • 2 Cloves Garlic
    • 1 Of lime, Juice from Half
    • 6 Poblano peppers, medium
    • 1/4 Yellow onion
  • Canned Goods

    • 1 14oz Can Refried beans, fat free
  • Condiments

    • 1 tbsp Liquid from canned chipotle chilies in adobo sauce
    • 8 oz Tomato sauce, canned
  • Pasta & Grains

    • 1/2 cup Quinoa
  • Baking & Spices

    • 1/2 tbsp Pepper
    • 1/2 tbsp Salt
  • Oils & Vinegars

    • 1 tsp Olive oil
  • Nuts & Seeds

    • 1/2 tbsp Cumin
  • Dairy

    • 1/4 cup Colby jack cheese, reduced fat

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bitesofflavor.com

bitesofflavor.com

2075 0

Found on bitesofflavor.com