Vegetarian Enchilada-Stuffed Peppers

Vegetarian Enchilada-Stuffed Peppers


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Quinoa and bean enchilada stuffed peppers are great for appetizers or dinner. The recipe makes 6 peppers and eating only one is a great pre-dinner snack, but having two could serve as an entire meal!

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Time needed

10 min preparation + 3 hour cooking

Serving Size / Yield

6 peppers


  • 6 bell peppers
  • 1 can black beans, rinsed and drained
  • 1 can refried beans
  • 1 ½ cups red enchilada sauce
  • 1 ¼ cup uncooked quinoa, rinsed
  • 1 ½ teaspoon chili powder
  • 1 ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • 1 ½ cups shredded cheese

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Begin by cutting the peppers’ tops off and remove the ribs and seeds. In a bowl, combine the beans, quinoa, sauce, spices, and 1 cup of cheese. Fill each hollow pepper with the quinoa and bean mixture. Then pour ½ cup of water in the bottom of the crockpot and place the peppers in the water. Cover the pot and cook on high for 3 hours. Add the remaining cheese to the tops of the peppers and recover the pot for a few additional minutes.

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