Quinoa Stuffed Bell Pepper

I had a bunch of bell peppers that I needed to do something with, so I adapted a recipe I found on www.onelovelylife.com   Thank you Emily for the delicious idea 🙂

Cut 4-6 (depending on size) red or green bell peppers lengthwise or alternatively, leave them whole and cut off the tops.  Clean out the ribs and seeds.

Put a small amount of olive oil in a saucepan and saute 1/2 red onion until soft.  Add 2 cups of water and 1 cup of rinsed quinoa to the saucepan, cover and cook over medium heat until the water is absorbed.

In a large bowl, combine 1 can of garbanzo beans, or black beans (I used some of both), 1 large diced tomato, 1 can of diced green chiles, 1/4 cup diced fresh cilantro, salt & pepper

Combine with quinoa and stuff bell peppers with mixture.

Pour 2 cans of green enchilada sauce over the peppers, then top with about a cup of shredded cheddar cheese.

Bake in 375 degree oven for about 30-40 minutes, or until cheese begins to brown.

Serve, drizzling  sauce over the pepper.

Yumm! It was delicious and a hit with the whole family