Vegetarian Enchilada Stuffed Peppers

Ingredients

• •½ Cup quinoa
• •lime
• •¼ Cup cilantro
• •6 poblano peppers
• •14 oz refried beans
• •1 Teaspoon olive oil
• •¼ onion
• •2 garlic cloves
• •1 Tablespoon canned chipotle peppers in adobo sauce
• •½ Tablespoon cumin
• •8 oz tomato sauce
• •½ Tablespoon kosher salt
• •½ Tablespoon black pepper
• •1 cup corn
• •¼ Cup reduced fat colby jack cheese
• •1 can cooking spray

Method

Adapted from foodista.com

1. 1Cook quinoa, add lime juice and cilantro, fluff with a fork and set aside.
2. 2Preheat oven to 500°F.
3. 3Spray baking sheet with non-fat cooking spray.
4. 4Place poblano peppers on baking sheet.
5. 5Spray the top of the peppers with cooking spray.
6. 6Roast peppers in oven for 6 minutes.
7. 7Remove from oven and let cool.
8. 8When peppers are cool enough to handle, slice the peppers in half and remove the seeds.
9. 9Return the peppers to the baking sheet and set aside.
10. 10Reheat refried beans in a small pot over low-medium heat for 5 minutes.
11. 11To make the enchilada sauce, chop onions and garlic and set aside.
12. 12In medium pot, heat olive oil over medium-low heat and add chopped onions and garlic.
13. 13Season with salt and pepper.
14. 14Sauté chopped onion and garlic for 5 minutes.
15. 15Add tomato sauce, liquid from chipotle chilies in adobo sauce, and cumin.
16. 16Bring to a boil and reduce to simmer. Cook for 10 minutes on low.
17. 17Add corn and cook for 5 minutes.
18. 18Turn off heat.
19. 19For the stuffing, add quinoa and refried beans to enchilada sauce.
20. 20Mix well.
21. 21Gently stuff each pepper with quinoa bean filling.
22. 22Bake peppers in oven for 5 minutes.
23. 23Remove peppers from oven and top with Colby Jack cheese.
24. 24Serve.