Sometimes, the best kinds of dinners come from a kitchen scavenger hunt and a little outside the box thinking. Almost a year ago, a can of enchilada sauce appeared in my grocery bags mysteriously and has been sitting in my pantry ever since. It became a joke every time I opened the pantry because I never buy this stuff and I just didn't have any use for it. Fast forward to last week when I had the idea to make a new spin on stuffed peppers- enchilada style. I always see creative new stuffing combos and decided to make my own creation, and something to finally use up my funny little can of sauce. Next time, I'll make my own enchilada sauce, which I know will be even better. I was just happy to get that pesky can out of my kitchen!
This meal was tasty, healthy and a super easy weeknight dinner.
Chicken Enchilada Stuffed Peppers
3 large bell peppers, halved
3 cups shredded chicken breast (A rotisserie chicken from the grocery store would work great!)
1 can low sodium black beans, drained and rinsed
1/2 red onion, chopped
2 cloves garlic, minced
1 cup quinoa, cooked
Handful fresh cilantro, chopped
Salt + pepper to taste
olive oil for drizzling
To prepare the pepper stuffing, sautee garlic, onions and black beans until soft and fragrant, about 5 minutes. Cook quinoa according to the instructions on the bag/box. Combine chicken, black bean mixture and some salt and pepper to taste.
Cut peppers in half vertically and scoop out the seeds. Stuff generously and top with fresh cilantro and cheese. Finish with a tsp. or so of enchilada sauce on each pepper.
Bake at 350 degrees for 20 minutes, or until cheese is melted and bubbly.