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Enchilada Quinoa Stuffed Peppers

Live Eat Learn
  • 30 minutes
  • Serves 4

INGREDIENTS

425 g

1 15-oz can corn

425 g

1 15-oz can kidney or black beans

3

Bell peppers

2 cloves

Garlic

2

Roma tomatoes

1

Yellow onion, medium

1/2 cup

Quinoa, dry

1/2 tsp

Cumin and smoked paprika

1/4 tsp

Salt

1 pinch

Salt and pepper

30 milliliters

oil

120 g

monterey jack cheese