Stuffed Bell Peppers Enchiladas Vegetarian Recipes
STUFFED BELL PEPPERS ENCHILADAS - VEGETARIAN
I doctored this magazine clipped recipe for my taste buds. One serving filled me up but my fiance liked it so much he went back for seconds and continues raving about it. Nice and healthy. Next time I am going to substitute brown rice for the boca for a new twist.
Provided by PBShakes
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450°F Place bell pepper halves, cut side down, in microwave safe container. Pour 1/2 cup water into container, cover and microwave for 6 minutes. Remove from microwave, keep covered 5 more minutes.
- In greased skillet saute onion until clear. Add Jalapeno and saute 3 more minutes. Add beans, corn, Soy crumbles, chili powder and 3/4 cup enchilada sauce. Cook 6 minutes.
- Stuff peppers with filling. Place 1/4 cup enchilada sauce in 9" pie plate, top with peppers and remaining sauce. Cover, bake 10 minutes. Sprinkle with cheese and bake 3 minutes more.
Nutrition Facts : Calories 385, Fat 10.1, SaturatedFat 4.2, Cholesterol 14.8, Sodium 635.7, Carbohydrate 56.8, Fiber 14.6, Sugar 6.8, Protein 22.5
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- Preheat oven to 400 degrees Fahrenheit. Place 1/2 cup enchilada sauce on the bottom of a casserole dish in one even layer and set aside.
- Heat a 10-inch cast iron skillet over medium heat and add oil, onion, salt and pepper. Saute for three minutes until onions are fragrant and start to become translucent. Add yellow squash and saute for another 3 minutes. Add sweet potato (no skin), black beans and quinoa. Add 1/2 cup enchilada sauce and stir well to thoroughly combine and mash the sweet potato well. Remove from heat and mix in cilantro and green onions. Set aside.
- Place hollowed out bell peppers in the casserole dish so the open side is facing up. Fill each bell pepper with the quinoa, sweet potato and black bean mixture. Top each bell pepper with a spoonful or two of enchilada sauce.
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