Favorite Recipe Friday: Stuffed Pepper Enchiladas

This is one of my go-to recipes for entertaining. You can do the prep ahead of time and just pop it in the oven when guests arrive. And everyone loves it!



2 c. cooked quinoa or couscous
2 Tbsp. fresh lime juice
½ tsp chili powder
½ tsp cumin
½ tsp onion powder
1 15-oz can black beans, drained and rinsed
2 Roma tomatoes, diced
1 4-oz can green chiles
¼ c. cilantro, minced
1 28-oz can enchilada sauce
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1 ½ c. shredded cheddar cheese


  1. Preheat oven to 375 F.
  2. Combine cooked quinoa or couscous with lime juice, chili powder, cumin and onion powder.
  3. Stir in black beans, tomatoes, green chiles, and cilantro. Stir until well combined.
  4. Pour enchilada sauce into the bottom of a 9×13″ baking dish. Place pepper halves open side up in the baking dish on top of the enchilada sauce.
  5. Scoop quinoa/couscous filling into the bell pepper halves. Top each stuffed pepper with shredded cheese.
  6. Cover the dish with foil and bake for 40 minutes.
  7. To serve, drizzle peppers with enchilada sauce.

You can easily add some cooked ground beef or ground turkey to this mix for more protein.


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