Vegetarian Enchilada Stuffed Peppers are a unique twist on classic Mexican dishes. They are packed with flavor, low fat, and vegetarian.
Vegetarian Enchilada Stuffed Peppers are a unique twist on classic Mexican dishes. They are packed with flavor, low fat, and vegetarian. This is a Weight Watcher friendly recipe and 5 SmartPoints per pepper.
This recipe start with roasted poblano peppers. To roast the poblano peppers, preheat oven to 450° and roast the peppers on a baking sheet for 6 minutes. Once the peppers are cool enough to handle, cut peppers through the center and gently remove the seeds. The stuffing is a blend of quinoa, beans, and corn mixed with enchilada sauce.
Enchilada sauce is seriously easy to make! My version of enchilada sauce is a blend of tomato sauce, sautéed onions and garlic, plus the liquid of canned chipotles in adobo sauce. I usually make a big batch of enchilada sauce and freeze it so that I have it on hand at all times! If you cannot find the chipotles at your grocery store, you can buy them on Amazon!
Vegetarian Enchilada Stuffed Peppers are seriously delicious and I guarantee you will not miss the meat. The filling is full of flavor, creamy, and will fill you up. I like to serve this dish with fresh pico de gallo, fat free Greek yogurt, and sliced avocado. My mouth is watering just thinking about this meal!
I hope you enjoy these bites of flavor!
Vegetarian Enchilada Stuffed Peppers
- ½ Cup Uncooked Quinoa
- Juice from Half of Lime
- ¼ Cup Cilantro
- 6 Medium Poblano Peppers
- 14 Ounces Canned Fat Free Refried Beans
- 1 Teaspoon Olive Oil
- ¼ Medium White Onion
- 2 Cloves Garlic
- 1 Tablespoon Liquid from Canned Chipotle Chilies in Adobo Sauce
- ½ Tablespoon Cumin
- 8 Ounces Canned No-Salt Added Tomato Sauce
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Cup Frozen Corn
- ¼ Cup Reduced Fat Colby Jack Cheese
- Cook quinoa according to instructions.
- After quinoa is cooked, add lime juice and cilantro. Fluff with a fork and set aside.
- Preheat oven to 450°.
- Spray baking sheet with olive oil cooking spray. Lay poblano peppers on baking sheet and spray top of peppers with cooking spray.
- Roast peppers in oven for 8 minutes.
- Remove from oven and set aside to cool.
- When peppers are cool enough to handle, make a cut down through center of the peppers and gently remove the seeds. Return peppers to baking sheet and set aside.
- Cook refried beans in a small pot on medium low heat for 5 minutes.
Enchilada Sauce Directions:
- Chop onion and set aside.
- Mince garlic and set aside.
- Heat medium skillet over medium heat and add olive oil/
- Sauté chopped onion 5 minute.
- Add garlic and sauté for 1 minute.
- Add tomato sauce, liquid from chipotle chilies in adobo sauce, and cumin.
- Bring to a boil and reduce to simmer. Cook for 10 minutes on low.
- Add corn and cook for 5 minutes.
- Turn heat off and set set aside to cool.
- Add quinoa and refried beans to enchilada sauce. Mix well.
- Gently stuff each pepper with quinoa bean filling.
- Bake peppers in oven for 5 minutes.
- Remove peppers from oven and top with Colby jack cheese.
- Serve with fresh pico de gallo, reduced fat greek yogurt (or sour cream), and avocado.
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