Mexican-inspired: Gluten-free Enchilada Stuffed Peppers
Photo by Leeloo The First on Pexels.
Introduction
Are you looking for a delicious and gluten-free Mexican-inspired dish to spice up your dinner routine? Look no further than these Enchilada Stuffed Peppers! Packed with flavors and easy to make, these stuffed peppers are sure to become a new family favorite.
Ingredients
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded Mexican blend cheese
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
- Cut the tops off the bell peppers and remove the seeds and membranes from the inside.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, enchilada sauce, cumin, and chili powder.
- Divide the quinoa mixture evenly among the bell peppers, pressing down gently to pack the filling inside.
- Place the stuffed peppers in the baking dish and cover with foil.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
- Remove the foil, sprinkle the shredded cheese on top of each pepper, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve the Enchilada Stuffed Peppers hot, garnished with fresh cilantro.
These Enchilada Stuffed Peppers are not only a great gluten-free option, but they are also packed with protein and fiber from the quinoa and beans. They are a perfect meal to enjoy on a weeknight or to impress guests at a dinner party. So next time you're craving Mexican flavors, give these stuffed peppers a try!