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Chipotle Quinoa Stuffed Peppers – Gluten Free

by Sharon on February 2, 2015

Chipotle Quinoa Stuffed Peppers

Would you believe I’ve never made stuffed peppers? Pretty crazy considering I’ve posted over 300 recipes on The Honour System (which is also crazy, btw! ). My remedy for this = Chipotle Quinoa Stuffed Peppers. Boom.

I like to keep a loose ‘meatless Monday’ theme around here so this recipe definitely fits the bill. My favourite thing about meatless Monday is cheese! 😉 This results in some beautiful baked delights like these cheesy Veggie Enchiladas or this Lentil Lasagne Spaghetti Squash. Now we can add stuffed peppers to the list.

Chipotle Quinoa Stuffed Peppers-

And how beautiful are these vibrantly coloured veggies? Eat the rainbow, people.

Chipotle Quinoa Stuffed Peppers

I rubbed these babies with olive oil and popped them into the oven to start the roasting process.

My protein sources are black beans and quinoa. Luckily, quinoa is quick cooking, so I had it simmering on the stove while I drained my can of beans (remember to look for BPA free labeling) and started some onions softening.

Speaking of BPA, I recently purchased a new non stick pan that is PFOA free. If you haven’t heard of this potentially dangerous chemical check out –>  this link  <– from the Canadian Cancer Society for information. I’ve been using my cast iron pan pretty steady but that SOB weighs a fricking ton! I needes a smaller, more manageable sized one for easy use. My new pan is taking some getting used to as it is white. Weird, no?

Chipotle Quinoa Stuffed Peppers

I warmed up the beans by mixing them into the cooked onions and garlic and of course a good dose of chopped chipotles for that kick. Love me some chipotle. Guess what else I used? My homemade Enchilada Sauce. 🙂

Chipotle Quinoa Stuffed Peppers

Combine the cooked quinoa/sauce/beans/ etc. and get stuffing! Cover with your desired amount of cheese ( I like a blanket 😉 ) and into the oven they go.

And when they come out?

Chipotle Quinoa Stuffed Peppers

Beautiful.

Super filling and great to heat up the next day for lunches or leftovers for a quick dinner.

Chipotle Quinoa Stuffed Peppers

The beans worked so well with the texture of the quinoa and the smokiness from the chipotles  cut through the richness of the cheese. Pair it up with a nice salad and dinner is served.

Yum.my.

Chipotle Quinoa Stuffed Peppers-

Serves 4

Chipotle Quinoa Stuffed Peppers – Gluten Free
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Ingredients

  • 1 cup dry quinoa
  • 2 peppers, halved and seeded
  • 2 tbsp. olive oil, divided
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. chopped chipotle peppers (in adobo)
  • 1 398 ml. tin of black beans, rinsed and drained
  • 1/2 cup enchilada sauce
  • 1 cup grated cheese

Instructions

  1. Preheat your oven to 400
  2. Place your peppers in a 9x9 baking dish and drizzle them with 1 tablespoon of olive oil. Rub it in to coat well. Season with sea salt and pepper and arrange them cut sides up. Roast in the oven for 30 minutes
  3. Meanwhile, cook your quinoa according to the package instructions and set aside
  4. Warm a tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 5-7 minutes. Stir in the garlic and cook, stirring, for another minute. Add in the chopped chipotles and stir they are full incorporated.
  5. Add the beans to the skillet, stir, then add the quinoa, stirring again. Lastly, stir in the enchilada sauce
  6. Remove the peppers form the oven and reduce the heat to 375
  7. Evenly distribute the quinoa mixture into each pepper, topping with the cheese
  8. Return to the oven for an additional 15 minutes
  9. Serve warm
http://thehonoursystem.com/2015/02/02/chipotle-quinoa-stuffed-peppers-gluten-free/

 

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{ 6 comments… read them below or add one }

Chelsea @ Chelsea's Healthy Kitchen February 2, 2015 at 7:27 pm

I like the new pan! The white is better for photographs too. 😉

These peppers look yummy. And I love that it reuses the enchilada sauce you made. I love finding new ways to use recipes that I’ve made so that I don’t end up throwing them out!

Reply

Sharon February 3, 2015 at 9:36 am

Right? It definitely takes a bit of organizing to get everything used up! Especially with just two of us. The cat hasn’t been pulling his weight. 😉

Reply

karen February 5, 2015 at 1:36 pm

I love these stuffed peppers with all this cheese….oh….my…..goodness….that…cheese!!
You’re amazing Sharon, over 300 recipes! I have to get caught up, I’ve had my head so stuck in the books lately I can’t even figure out my own recipes..so these stuffed peppers may become my next dinner. 😉

Reply

Sharon February 5, 2015 at 2:37 pm

I knew the cheese would suck you in. 🙂 Congrats with buckling down with school! I need an extension due to my slacking. Well, slacking with school and working on the website instead. 😉

Reply

Deidre April 2, 2015 at 3:17 pm

How much quinoa?

Reply

Sharon April 2, 2015 at 10:25 pm

How did I miss that?! So sorry. It’s one cup. Thanks for noticing and letting me know. I’ve updated it. 🙂 Happy Easter!

Reply

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