Quinoa Stuffed Pepper

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This family favorite starts with a homemade enchilada style sauce.  You choose the heat level.  It is a perfect make and take vegetarian entree that will have everyone satisfied.  Quinoa is an excellent source of protein and makes for a Meatless Monday smash hit!  This recipe is a favorite of mine for Super Bowl Sunday!

The chipotle peppers in adobo sauce give this dish the smoky heat flavor that warms you from the inside out.  The recipe is written to be mild and friendly to all guests.

It is important to drain and rinse the chipotle peppers.  Two peppers give it a mild to medium heat level. If you want to turn up the spice factor, add one pepper at a time, tasting after each addition until you are satisfied.

Preheat oven to 350 degrees.

Enchilada Style Sauce

  • 1 – 46 oz can of tomato juice
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 individual diced chipotle peppers from a can of peppers in adobo sauce. DRAIN, RINSE, DICE

Combine ingredients in a sauce pan.  Heat on medium heat and simmer 10 minutes, allowing flavors to work throughout.  Pour approximately 2/3 of the sauce into a 9 X 13 baking pan.


  • 1 cup uncooked rinsed quinoa
  • 2 cups water
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup diced purple onion
  • 1 teaspoon olive oil
  • 1 – 15 oz can black beans rinsed and drained
  • 1 cup corn
  • 1 – 4 oz can diced green chiles ( do not drain)
  • 1/2 cup shredded Pepper Jack cheese (optional)
  • 1/2 cup shredded Cheddar cheese (optional)

While enchilada sauce is cooking, put olive oil in the bottom of a sauce pan.  On medium heat, add purple onion and sauté  until onion is tender. Add quinoa, sea salt, and pepper.  Stir to evenly coat.  Add 2 cups of water.  Cover and gently simmer about 15 minutes, just until liquid is absorbed.

Add black beans, corn, and diced green chilies to quinoa.  Stir to combine.

Cut the top off 8 bell peppers.  Scoop out the seeds and rinse.  Divide the stuffing mixture between the peppers and place them in the baking pan with the enchilada sauce in the bottom. Drizzle the top of each pepper with about 2 Tablespoons of the reserved sauce.

Make a loose aluminum foil tent over the peppers and bake for 50 minutes.

Uncover after 50 minutes.  Add cheese on the top of the peppers if you want.  Return to the oven and bake an additional 10 minutes.

You will have a little enchilada sauce left.  It can be heated and used as additional sauce depending on how much each individual prefers.

Of course, in true The Clean Cooks style, this one recipe is adapted to the many eaters in the home.  Some with cheese, others with extra sauce.

Meal Prep Sunday does not get more versatile than this recipe.  My husband likes his served with cheese and Italian sausage.

This meal prep is sure to draw attention at the lunch table at work.  At first the amazing smell and then the flavor spilling from the pepper!

This recipe can easily be prepared ahead of time and baked when you arrive home at the end of the day.  Add 10 to 15 minutes to the first bake to compensate for the refrigeration.  Better yet….put it in the crockpot on high before you leave in the morning and come home 6 – 8 hours later to dinner waiting for you!




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