Vegetarian Enchilada Stuffed Peppers

Name: Vegetarian Enchilada Stuffed Peppers
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
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 Garlic Cloves; 1 Tablespoon Liquid from Canned Chipotle Chilies in Adobo Sauce; ½ Tablespoon Cumin; 8oz Canned Tomato Sauce; ½ Tablespoon Kosher Salt; ½ Tablespoon Pepper; 1 cup Frozen Corn; ¼ Cup Reduced Fat Colby Jack Cheese

“Vegetarian Enchilada Stuffed Peppers is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe serves 6. One serving contains 200 calories, 9g of protein, and 4g of fat. For $2.11 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up poblano peppers, liquid from chipotle chilies in adobo sauce, garlic cloves, and a few other things to make it today. It is a rather inexpensive recipe for fans of Mexican food. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 66%, this dish is pretty good. Similar recipes include Enchilada Stuffed Peppers, Chicken Enchilada Stuffed Peppers, and Chicken Enchilada Stuffed Peppers.”

total: 40 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Quinoa½ cup
Juice of lime6
Cilantro¼ cup
Poblano peppersMedium6
Refried beans14 oz
Olive oil1 tsp
Onion¼
Garlic cloves2
Liquid from chipotle chilies in adobo sauce1 tbsp
Cumin½ tbsp
Tomato sauce8 oz
Kosher salt½ tbsp
Pepper½ tbsp
Corn1 cup
Reduced fat colby jack cheese¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 40 min

1
Cook quinoa, 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.
2
Place poblano peppers on baking sheet. Spray the top of the peppers with cooking spray.Roast peppers in oven for 6 minutes.
3
Remove from oven and let cool.When peppers are cool enough to handle, slice the peppers in half and remove the seeds. Return the peppers to the baking sheet and set aside.Reheat refried beans in a small pot over low-medium heat for 5 minutes.To make the enchilada sauce, 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.

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