Delicious & Healthy Enchilada Stuffed Peppers: A Vegetarian Quinoa Recipe for Easy Weeknights
Prepare to revolutionize your weeknight dinner routine with these incredibly satisfying and flavorful Enchilada Stuffed Peppers. This recipe masterfully combines the beloved, hearty essence of traditional enchiladas with the wholesome goodness of easy-to-prep quinoa, all nestled within vibrant bell peppers. It’s more than just a meal; it’s a complete culinary experience that proves a vegetable main dish can be truly filling, incredibly delicious, and surprisingly simple to make. Perfect for a meatless dish any night of the week, especially when you’re craving something robust and comforting, yet light and fresh. Forget the usual dinner dilemma and embrace a dish that brings bold, zesty flavors straight to your table, offering a fantastic vegetarian dinner option everyone will love.
Enchilada Stuffed Peppers: A Culinary Smart Choice
What happens when you combine a passion for delicious food with a strong aversion to doing dishes? You get an innovative collection of recipes where the food itself cleverly serves as the “dish.” We’re talking about clever culinary creations like Chickpea Stuffed Avocados and Almond Butter Baked Bananas. And now, we introduce another brilliant addition to this category: these fabulous Enchilada Stuffed Peppers. This approach not only minimizes cleanup but also maximizes flavor by ensuring every bite is infused with the delightful ingredients.
These bell peppers are generously filled with a vibrant mixture of perfectly spiced quinoa, hearty beans, sweet corn, and a generous helping of shredded Monterey Jack cheese. The magic doesn’t stop there; each pepper is then lovingly drizzled with a simple, yet intensely flavorful, homemade enchilada sauce and topped with even MORE cheese, ensuring a gooey, melty finish. Whether you’re planning it as the star of your dinner table or a delightful side dish, this recipe is an absolute must-make. Its robust flavors and satisfying texture guarantee it will become a staple in your meal rotation.
Crafting Your Perfect Enchilada Stuffed Peppers
Don’t let the impressive outcome fool you; this dish is genuinely straightforward to prepare. The process begins with cooking quinoa, which forms the protein-packed and incredibly satisfying base for our stuffing. This superfood grain provides a wonderful texture and nutritional boost, making these peppers truly substantial. Once the quinoa is ready, we’ll combine it with sautéed diced onion, fragrant garlic, a blend of warm spices like cumin and smoked paprika, wholesome beans, sweet corn, and a portion of our delicious cheese. This colorful and flavorful mixture is what makes these stuffed peppers so irresistible.
Next, carefully halve your bell peppers lengthwise and remove the seeds and ribs. Then, it’s time for the fun part: generously stuffing each pepper half with the prepared quinoa mixture. Arrange them on a baking sheet, then drizzle with our rich and tangy homemade enchilada sauce, ensuring every crevice gets coated in its savory goodness. A final flourish of extra cheese goes on top, because can you ever have too much cheese? Bake the peppers for approximately 20 minutes, or until the cheese is beautifully golden brown and bubbling, and the peppers are tender. Serve them immediately, garnished with creamy sliced avocado and a dollop of cool sour cream for an extra layer of freshness and flavor. This simple yet elegant preparation guarantees a memorable meal.
Looking for more delightful stuffed vegetable ideas? Be sure to check out our delicious Stuffed Mushrooms recipe!
Why Quinoa is the Star Ingredient
I am a tremendous advocate for quinoa! Its versatility and incredible nutritional profile make it a standout ingredient in so many dishes. I particularly enjoy incorporating it into refreshing cold salads – you can find my unique fall and summer versions for seasonal inspiration. Beyond salads, quinoa serves as an excellent, healthier replacement for traditional side dishes like potatoes or rice, adding a robust boost of protein and fiber to any meal. Lately, I’ve even been experimenting with an avocado chicken salad, mixing in some cooked and cooled quinoa for added texture and substance.
While many traditional stuffed pepper recipes often call for white or brown rice, the beauty of this dish lies in its adaptability. You can truly stuff bell peppers with whatever grain you prefer, allowing for endless customization. For these particular Enchilada Stuffed Peppers, we opted for a distinct Mexican-inspired flavor profile. We are huge fans of the vibrant spices and rich culinary traditions of our southern neighbor, and these flavors truly shine when combined with the wholesome ingredients in this recipe. The quinoa not only provides a fantastic texture but also readily absorbs these bold, aromatic spices, enhancing the overall taste experience and making each bite utterly delicious and satisfying.
We are confident you will absolutely adore this Southwestern-inspired twist on the classic stuffed peppers you already know and love. It’s a fresh, exciting take that promises to tantalize your taste buds. Please, if you give this recipe a try, be sure to let us know what you think! We love hearing from our community and seeing your culinary creations.
Essential Ingredients for Your Enchilada Stuffed Peppers:
- ½ cup dry quinoa + 1 cup water
- 3 to 4 bell peppers (choose a variety of colors for a vibrant dish!)
- 2 Tbsp oil, divided (olive oil or avocado oil work great)
- 2 cloves garlic, minced (freshly minced makes a big difference!)
- 1 medium yellow onion, diced
- ½ tsp each cumin and smoked paprika (the key to that authentic enchilada flavor)
- ¼ tsp salt (adjust to taste)
- 1 15-oz can kidney or black beans, drained (rinsing is also recommended)
- 1 15-oz can corn, drained (fresh or frozen corn can also be used)
- 1 cup Monterey Jack cheese, shredded (or a Mexican blend for extra flavor)
- 2 Roma tomatoes, roughly chopped (for the homemade sauce)
- Pinch each salt and pepper (for the sauce)
- Avocado and sour cream, to serve (for a creamy, cooling garnish)
Handy Kitchen Tools for Easy Preparation:
- Baking sheet (a sturdy one will ensure even baking)
- Chef’s knife (essential for dicing vegetables)
- Cheese grater (freshly shredded cheese melts best)
- Measuring cups and spoons (for accurate ingredient portions)
Embracing Meatless Meals and Healthy Eating
Starting the new year with a commitment to healthy and satisfying meals has never been easier or more delicious. These Enchilada Stuffed Peppers perfectly align with such goals, offering a vegetable main dish that is not only packed with nutrients but also incredibly filling and comforting. It’s a testament to how vibrant and exciting plant-based eating can be, proving that healthy food doesn’t have to compromise on taste or satisfaction.
Do you make an effort to incorporate a “Meatless Monday” into your weekly meal rotation? Whether you choose to skip meat one day a week for its fantastic cost-cutting benefits, environmental considerations, or simply because you prefer a plant-forward diet, these stuffed peppers are an ideal choice. Exploring vegetarian options can open up a world of new flavors and ingredients, making meal times more diverse and exciting. If you’re looking for more inspiration, you can explore our other fantastic Meatless Monday type meals here, perfect for any occasion.
To truly elevate these amazing Enchilada Stuffed Peppers, make sure to check out our recipe for homemade enchilada sauce. This rich, flavorful sauce is not only perfect for these peppers but also transforms dishes like chicken enchilada empanadas into culinary masterpieces. It’s a staple you’ll want to keep on hand! We can’t wait to see you soon and share more delicious ideas.
Smart Meal Prep for Busy Lifestyles
Finally, for those who appreciate efficiency and healthy eating throughout the week, these enchilada stuffed peppers are an excellent candidate for meal prepping. Learn how you can transform your delicious creation into convenient, ready-to-eat portions with our comprehensive guide to stuffed pepper meal prep. This ensures you have nutritious and flavorful meals on hand, even on your busiest days.
Explore More Mexican Inspired Recipes
If you’ve fallen in love with the vibrant and bold flavors of these enchilada stuffed peppers, you’re in for a treat! Our collection of Mexican-inspired recipes offers a diverse array of dishes that bring the festive spirit and delicious tastes of Mexico right into your kitchen. From savory appetizers to hearty main courses, there’s something for every craving. Dive into these fantastic recipes and expand your culinary horizons:
- Creamy & Zesty Corn Dip
- Easy & Cheesy Quesados (Mexican Appetizer)
- Authentic Carne Asada for Tacos & More
- Classic Street Style Mexican Corn (Esquites)
- Comforting Sopa de Fideos (Mexican Noodle Soup)
- Effortless Crockpot Mexican Chicken
- Hearty Chicken Enchilada Casserole
- Savory Shredded Beef Enchiladas
- Classic American Stuffed Peppers
Enchilada Stuffed Peppers
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Ingredients
- ½ cup dry quinoa
- 1 cup water
- 4 medium bell peppers
- 2 Tbsp oil divided
- 2 cloves garlic minced
- 1 medium yellow onion diced
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp salt
- 15 oz can kidney or black beans drained
- 15 oz can corn drained
- 1 cup monterey jack cheese shredded
- 2 medium roma tomatoes roughly chopped
- Pinch each salt and pepper
- Avocado and sour cream to serve
Instructions
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Bring 1 cup water to boil in a small saucepan then add quinoa. Cover and cook for 10 minutes, or until water is absorbed.
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Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add onions, cumin, paprika, salt, and pepper, cooking until onions begin to soften.
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Add drained beans and corn, as well as cooked quinoa and half of the cheese. Stir to combine.
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Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet.
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Preheat oven to 425 degrees F (218 C)
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In a medium saucepan, add 1 Tbsp oil, tomatoes, salt, and pepper. Cook over medium/high for 5 minutes, or until tomatoes begin to break down. Use an immersion blender (or transfer to a blender) and blitz until smooth.
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Spoon over peppers, sprinkle with remaining cheese, and bake for 20 minutes, or until cheese is golden and bubbly.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Jan 15, 2018, and has been updated to provide even more valuable insights and delicious details for your culinary journey.