Vegetarian Enchilada Stuffed Peppers

• Vegetarian

• 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

Found on bitesofflavor.com

Description

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.

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