Description
These enchilada stuffed bell peppers are a colorful, cozy, Mexican-inspired dinner that feels comforting and satisfying while also being light and veggie-packed. They are loaded with bold enchilada flavor, hearty plant-based protein and plenty of nutritious ingredients that make everyone reach for seconds.
Ingredients
- 1/2 cup easy homemade enchilada sauce
- 1 small red onion, diced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 yellow squash, diced
- 1 sweet potato, cooked and skin removed (~ 1 cup sweet potato puree) [see notes for how to cook sweet potato]
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 cup cooked quinoa (stovetop method or Instant Pot method)
- 1 cup cilantro, large stems removed and leaves chopped
- 2 green onions, finely diced
- 5-6 bell peppers (depending on size), tops removed and insides cleaned out
- Garnish ideas: diced green onion, lime, vegan sour cream, fresh cilantro leaves, thin jalapeño slices, diced red onion, more enchilada sauce, avocado chunks
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a casserole dish with olive oil.
- Heat a casserole dish or 12-inch cast iron skillet over medium heat and add oil, onion, salt and pepper. Sauté for 5-10 minutes until onions are fragrant and start to become translucent. Add yellow squash and sauté for another 3 minutes. Add cooked sweet potato (no skin), black beans and cooked quinoa. Add 1/2 cup enchilada sauce and stir well to thoroughly combine and mash the sweet potato well. Remove from heat and mix in cilantro and green onions. Set aside.
- Place hollowed out bell peppers in the casserole dish so the open side is facing up. Fill each bell pepper with the quinoa, sweet potato and black bean mixture. Top each bell pepper with a spoonful or two of enchilada sauce.
- Bake uncovered for 40 minutes. Remove casserole dish from oven and top bell peppers with any desired garnishes. Serve immediately and enjoy while hot.
Equipment
Buy Now → Notes
To cook the sweet potato on your stovetop using a steam basket in a pot: Add 1 cup of water to the pot and add the steamer basket and sweet potatoes and secure lid. Cook for one hour or more depending on the thickness/size of your sweet potatoes. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the steamer basket, cover and cook for another ten minutes. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
To cook the sweet potato in the oven: Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potatoes with a fork on one side then place in a cast iron skillet and place the skillet on the middle rack. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for large sweet potato. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potato to cool for 5-10 minutes for easier handling. Slice the potato in half and split the flesh down the center. Remove the skin.
For this recipe you will only use the inside of the cooked sweet potato (not the skin). Keep the skin on when you cook it and then easily peel the skin off after it is cooked and cooled.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat leftovers in the oven for best results.
- Prep Time: 10
- Cook Time: 50
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican