Everyone loves enchiladas! Did you know enchilada recipes are some of the most searched-for recipes online? Maybe that’s not much of a surprise. Classic and comforting, enchilada recipes are crowd-pleasing and easy to riff on. Making them a go-to eat that’s always welcome at the dinner table.
With this in mind, we thought enchiladas would make a perfect base that makes it easy to enjoy veggies, too. We took all the classic flavors you already love, then served up a superquick vegetarian twist, stirring in quinoa instead of rice. The result is a batch of tasty peppers, baked until tender and perfect for Meatless Monday–or any night you need a tasty dish in 30 minutes flat!
Quick & Tasty Twists
If you love the idea of this recipe, but can’t live without meat, try adding any of the following for a protein-packed flavor punch:
- Stir in 1 cup shredded rotisserie chicken
- Stir in 1 cup grilled, diced chicken or steak
- Stir in 1 cup pulled pork or carnitas
- Try adding 1 cup cooked crumbled Italian sausage
- Stir in leftover shredded beef roast
- Boost the plant-based protein content by adding chili beans or hemp hearts
The Ideal Casserole Dish
The Good Cook 3-quart Ceramic Casserole is the perfect pan for casseroles, baked dinner recipes and these Baked Quinoa peppers. Six peppers fit perfectly in the pan, the deep sides offering stability which keeps them upright while baking. Microwave, freezer, dishwasher and oven safe, with a red glazed exterior, this dish is made for bake-and-serve convenience. Pull it straight out of the oven and place it on your table for a stylish touch.
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Quinoa Enchilada Baked Peppers
Make your meatless Monday more delicious than ever with this tasty meal. It takes just minutes to prep!
- 6 bell peppers (red, yellow or green)
- 3 cups cooked quinoa
- 2 cups cowboy caviar or black-bean-and-corn salsa
- 2 cups shredded cheddar jack
- 1 (15 oz) can enchilada sauce
- 1/4 cup fresh chopped cilantro
Preheat oven to 400 degrees. Slice the top 1/2" from peppers, remove pith and seeds. Discard tops. Place peppers upright in a 3-quart Good Cook casserole dish. In a large bowl, stir together quinoa, cowboy caviar, cheese and enchilada sauce. Salt and pepper to taste. Spoon mixture into peppers. Top with additional cheese, if desired. Bake for 30-35 minutes, or until peppers are tender and filling begins to bubble. Garnish with cilantro before serving.