Mexican Stuffed Peppers With Quinoa & Black Beans

• 4 bell peppers, sliced in half stem-to-tip and seeds removed
• 1 cup quinoa, uncooked
• 1/2 medium onion, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4 ounce) can diced green chilies, do not drain
• 1/4 cup cilantro, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• olive oil
• 1/2 cup monterey jack cheese, grated
• 1/2 cup cheddar cheese, grated
• 28 ounces red enchilada sauce

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.).
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
4. Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

bell peppers, quinoa, onion, black beans, roma tomato, green chilies, cilantro, salt, pepper, olive oil, cheese, cheddar cheese, red enchilada sauce

Taken from www.food.com/recipe/mexican-stuffed-peppers-with-quinoa-black-beans-484969 (may not work)