It’s been a busy couple of weeks in our household. Why? Well, my sous chef, Tim, and I got married. It was an absolutely perfect day where we were surrounded by those we love most in the world. After a relaxing mini-moon, we are back at home, getting in a routine once again.
Tonight, it was so nice to spend Saturday evening at home and cook a delicious meal. We used our new knives, new pots, new casserole baking dish, and our new mandolin. It was amazing! And, the meal was served on our brand new plates. We are definitely feeling like grown-ups now!
Tonight, I made Mexican Stuffed Peppers with Enchilada Sauce. Using quinoa and black beans to stuff the peppers and topping the peppers with cheese and enchilada sauce equal a tasty, light Mexican meal. These were easy to prepare and we will definitely make them again.
- 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
- 1 cup quinoa, uncooked
- ½ medium onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 tomato, seeded and diced
- 1 (4 oz) can diced green chiles
- 1/4 cup cilantro, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Monterrey Jack, grated
- 1/2 cup cheddar cheese, grated
- 1 (28 oz) can red enchilada sauce
Preheat oven to 375 degrees.
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. Turn heat down to simmer, cover, and cook for 15 minutes. Fluff quinoa with a fork.
While quinoa is cooking, microwave pepper halves 2-3 minutes to soften slightly.
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles, cilantro, salt, and pepper.
Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers and place peppers on top of the enchilada sauce. Sprinkle with cheese.
Cover the pan with foil and bake at 375 degrees for 25-30 minutes. Remove foil and cook for 5 minutes longer. Drizzle peppers with enchilada sauce and serve immediately.
Source: One Lovely Life