5 Point Stuffed Pepper Enchiladas

Stuffed Pepper Enchiladas

By far, one of the best Weight Watchers Vegetarian Recipes I’ve ever made. So easy, so delicious, you’ll feel great about this healthy alternative to traditional enchiladas. And at just 5 Points + per serving, you’ll feel very satisfied for such few Points.



Ingredients

•2 green bell peppers

•2 red bell peppers

•1/2 cup quinoa

•2 small zucchini, cut into small pieces

•1 28oz can enchilada sauce

•1 15oz can black beans, drained and rinsed

•1 small red onion, diced

•1/2 cup reduced fat Mexican cheese blend, shredded

•1/3 cup cilantro, finely chopped

•2 cloves garlic, minced

•1 tsp salt

•1/2 tsp black pepper

•1 tsp cumin

•1 tsp smoked paprika

•Juice from 1 lime

Instructions

1.Preheat oven to 400 degrees.

2.Cut bell peppers in half, remove seeds, and microwave them for about 2-3 minutes in a microwave safe bowl or dish with about ½” water in the bowl. This will help soften the peppers.

3.Meanwhile, prepare quinoa according to package directions.

4.In a large bowl, combine cooked quinoa, zucchini, beans, cilantro, onion, lime juice, garlic, cumin, smoked paprika and salt & pepper together.

5.Place peppers in a large baking dish, cut side up, and fill each pepper evenly with the quinoa mixture.

6.Pour can of enchilada sauce over all the peppers and then top evenly with the shredded cheese. Cover with aluminum foil, but make sure the foil is not touching the cheese.

7.Bake in oven for about 30 minutes.