Quinoa Enchilada Stuffed Peppers {Farmer’s Market Friday}

Quinoa Enchilada Stuffed Peppers are bell peppers stuffed with a santa fe style quinoa with plenty of cheese in a roasted red bell pepper sriracha enchilada sauce.  

quinoa enchilada stuffed peppers1  flavorthemoments.com

Welcome to another edition of Farmer’s Market Friday!  This week, we’re celebrating colorful, versatile bell peppers. 🙂

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Bell peppers weren’t always something I loved.  I grew up with green bell peppers, and this veggie-loving girl detested them.  They were probably the only veggie I wouldn’t eat…besides onions.  Obviously I was never exposed to the beautiful red, yellow, and orange varieties out today, because I love them all.  And the mini multi-colored peppers?  I’m even nuttier over those because they’re so cute and fun. 🙂

quinoa enchilada stuffed peppers2 | flavorthemoments.com

Sure, bell peppers are great for adding color to dishes, but they also add a freshness and sweetness as well.  I love to use red bell pepper instead of tomatoes often, especially when tomatoes aren’t in season.  They’re great raw for dipping in Greek Tzatziki dip and in mango salsa.  They’re fabulous in stews like Ratatouille, grilled corn, pepper, and zucchini salad, and sandwiches like this.  And of course, they’re at they’re best as a vehicle for this quinoa enchilada.

quinoa enchilada stuffed peppers4 | flavorthemoments.com

This week, I shared my Roasted Red Bell Pepper Sriracha Enchilada Sauce as a precursor to this meal.  I didn’t originally intend to create a separate post for the sauce, but later, I felt that it needed it’s own post because it needs to be its own star of the show, and here, it shares the spotlight too much with this cheesy quinoa filling.  There’s a lot going on in this filling, too.  Roasted sweet potatoes, black beans, roasted corn, cilantro, and the cheese thing that I mentioned.  Good stuff, I tellya.

This recipe has actually been waiting in the wings for weeks, and I’ve been dying to share it.  Honestly, I was the only one in the house that was over the moon for this meal, and I gobbled it up with no remorse that I subjected the others with something that they considered to be sub-par.  First off, I’m the only one that loves peppers.  Second of all, nobody else is into quinoa.  I truly thought that people would change their minds over the quinoa with the sauce and cheese.  I did get one taker — my youngest son liked it and ate the filling outside of the pepper.  See, I made extra filling and baked it separately because I knew full well the kids would not go for that stuffed pepper.  I ended up eating most of that, too.  No remorse. 🙂

quinoa enchilada stuffed peppers5 | flavorthemoments.com

Of course, you can use your favorite enchilada sauce whether it’s homemade or from a can.  If you use my Roasted Red Bell Pepper sauce, you’ll be getting a double dose of bell peppers, too!  This recipe makes an abundance of filling, and it’s is best when it’s saucier and cheesier.  Go big or go home! 😉

These  stuffed peppers are protein-packed, vegetarian, gluten free, and guilt-free…that’s the whole enchilada!  Soft, melt in your mouth bell peppers with a hearty cheesy quinoa filling?  Say no more.  Open wide. 🙂

quinoa enchilada stuffed peppers3 | flavorthemoments.com

Quinoa Enchilada Stuffed Peppers {Farmer’s Market Friday}
 
Prep time
Cook time
Total time
 
Quinoa Enchilada Stuffed Peppers are bell peppers stuffed with quinoa, sweet potatoes, black beans, corn, cilantro, and plenty of cheese in a roasted red bell pepper sriracha enchilada sauce. This protein packed veggie enchilada inspired dish is one exciting way to eat stuffed peppers!
Serves: 12 stuffed pepper halves
Ingredients
  • One batch of Roasted Red Bell Pepper Sriracha Enchilada Sauce or a 15 ounce can of your favorite enchilada sauce.
  • (6) large bell peppers, halved, seeded, and white membranes removed
  • 1 cup quinoa, rinsed and cooked according to package instructions
  • 1 tablespoon olive oil
  • (1) medium sweet potato, peeled and cubed into ¼" chunks
  • (1) 15 ounce can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen* (I used Trader Joe's frozen roasted corn)
  • ¼ cup chopped fresh cilantro
  • 1½ cups grated cheese (I used mozzarella), divided*
  • chopped green onions, for garnish
Instructions
Prepare the roasted sweet potato:
  1. Preheat the oven at 375 degrees. Toss the sweet potato chunks with the olive oil, and salt and pepper to taste. Spread in an even layer on a rimmed baking sheet, and roast for 15-20 minutes, or until soft and caramelized. Set aside.
Assemble the stuffed peppers:
  1. Lower the oven temperature to 350 degrees. Place the bell peppers on a large rimmed baking sheet. In a large bowl, combine the cooked quinoa, sweet potato, black beans, corn, and cilantro. Add 1½ cups of the enchilada sauce, reserving the rest for serving. Stir in 1 cup of the cheese, taste the mixture, and add salt, to taste.
  2. Fill each pepper with about ½ cup of the quinoa. Cover the peppers with foil and bake 45-50 minutes, or until the peppers are very tender. Remove the foil and top the peppers with the remaining cheese. Bake another 5-10 minutes until the cheese has melted. Remove from the oven and serve with warm enchilada sauce and top with the chopped green onions. Enjoy!
Notes
Total time above includes cooking the quinoa and sweet potatoes prior to baking the peppers.

If you're using fresh corn, make sure to cook it first. If you're using frozen corn, simply thaw it.

Begin checking the peppers for doneness at around 40 minutes as all oven temperatures vary. The more tender the peppers, the better!

Recipe by Flavor the Moments.