We are all guilty of throwing away food. It can be leftovers or just food that you kept too long in the fridge and turned bad. In my latest blog post I talk about food waste and the carbon footprint that food production has on this planet, so this recipe has a very low carbon footprint, it is delicious, and it is perfect to use up leftovers or unused produce you’ve got in the fridge. You can easily swap out any veggies or type of beans, grains or cheese you have leftover or on hand to make this recipe your own!
YIELD: 4 servings
- ½ cup quinoa + 1 cup water
- 4 bell peppers
- 2 tbsp light olive oil – divided
- 3 cloves garlic – finely chopped or minced
- 1 yellow onion – diced
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp quality salt
- 1 can (15oz) kidney beans – drained
- 1 can (15oz) yellow sweet corn – drained
- 1 cup Monterey Jack cheese - shredded
- 2 tomatoes – roughly chopped
- Salt and pepper to taste
- Garnish with sliced avocado and sour cream
How to Make It
- Quinoa: Bring 1 cup water to boil in a small saucepan then add quinoa. Cover and cook for 10 minutes, or until water is absorbed.
- Filling: Meanwhile add 1 tbsp olive oil to a large saucepan over medium heat. Add garlic, onions, cumin, paprika, salt, and pepper, cooking until onions begin to soften. Add drained beans and corn, as well as cooked quinoa and half of the cheese. Stir to combine.
- Assemble: Preheat oven to 425 degrees. Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet.
- Enchilada Sauce: In a medium saucepan, add 1 tbsp olive oil, tomatoes, salt, and pepper. Cook over medium/high for 5 minutes, or until tomatoes begin to break down. Use an immersion blender (or transfer to a blender) and blend until smooth. Spoon over peppers, sprinkle with remaining cheese, and bake for 20 minutes, or until cheese is golden and bubbly.