31. Stuffed Bell Peppers

Ingredients:

4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1 cup quinoa, uncooked
½ medium onion, diced
1 15oz can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 4oz can diced green chiles (don’t drain)
¼ cup cilantro, minced
¼ tsp salt
¼ tsp pepper
olive oil, if desired
½ cup Monterrey Jack, grated
½ cup cheddar cheese, grated
1 28oz can red enchilada sauce

Directions:

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. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil 
Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
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.
Serves 8
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