A delicious way to enjoy your favorite Mexican flavors without the extra carbs.
- 4 Bell Peppers
- 1 tbsp Olive Oil
- 1 Onion Chopped
- 3 Garlic Cloves Minced
- 1 tbsp Chili Powder
- 1 tspn Ground Cumin
- 1 tspn Salt
- 1 tspn Ground Black Pepper
- 1 cup Quinoa Rinsed
- 1 1/2 cups Vegetable Stock
- 1 cup Canned Black Beans
- 1 cup Cut Corn
- 1 cup Taco Cheese
- 1/2 cup Enchilada Sauce
Cut and remove the end portion of the bell peppers with the stem exposing the ribs and seeds inside.
Remove the ribs and seeds so that you are left with four hollow bell peppers and place them in a glass baking pan, open side up, at 350 degrees Fahrenheit for 20 minutes.
Place a saute pan on medium high heat and add the olive oil.
Just before the olive oil starts to smoke, add the onions and saute until tender.
Add the minced garlic and continue to stir to mix evenly.
Add the chili powder, cumin, salt, ground black pepper, and quinoa. Mix well.
Add the vegetable stock and stir. Close the lid and simmer for 20 minutes.
Turn off heat and add in the black beans, corn, cheese, and enchilada sauce and mix well.
Use a spoon to stuff the bell peppers with the taco stuffing. If you'd like, add more cheese on top.
Place the stuffed bell peppers back into the glass baking pan, open side up, and bake for 20 minutes at 350 degrees Fahrenheit.
Serve and enjoy!