Mexican

Vegetarian Enchilada Stuffed Peppers is for Dinner.

Vegetarian Enchilada Stuffed Peppers takes 60 minutes to prepare.

Vegetarian Enchilada Stuffed Peppers takes 60 minutes to cook.

Vegetarian Enchilada Stuffed Peppers makes 4 servings.

The ingredients for Vegetarian Enchilada Stuffed Peppers are:

1 cup Baby Spinach, chopped
1 can Black Beans
1/3 cup Cilantro
4 Bell Peppers
1 cup Enchilada Sauce, Trader Joe's
1 cup Brown rice, cooked
0.5 cup Quinoa, cooked
1 cup Sweet Corn
1 cup Mexican Blend Cheese, Shredded

Here is how you make Vegetarian Enchilada Stuffed Peppers:

Carefully cut off the tops of the bell peppers and hollow out the insides. Place in a greased baking dish and set aside.Place rice and quinoa in a large mixing bowl and add black beans, spinach, corn, cheese, enchilada sauce and stir to evenly combine ingredients.Stuff each bell pepper to the top rim. Once each bell pepper is stuffed cover pan with foil.Bake at 350 degrees F for 1 hour. Remove pan and foil and sprinkle tops with cheese and return to oven to bake uncovered an additional 5 minutes until cheese is melty on top.Serving Size:?Makes 4 stuffed peppers

The nutritional information for Vegetarian Enchilada Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 403.9

• Total Fat: 12.6 g
• Cholesterol: 25.0 mg
• Sodium: 915.0 mg
• Total Carbs: 61.2 g
• Dietary Fiber: 10.9 g
• Protein: 19.1 g

Vegetarian Enchilada Stuffed Peppers is Mexican cuisine.

The dietary needs meet for Vegetarian Enchilada Stuffed Peppers is Vegetarian