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Enchilada Stuffed Peppers with Quinoa and Soy Curls

Enchilada Stuffed Peppers with Quinoa and Soy Curls

Enchilada Stuffed Peppers with Quinoa and Soy Curls

In case you guys haven’t noticed, I’m back to my original posting schedule of Monday-Wednesday-Friday and am pretty darn proud of myself. Even before I moved I had downsized to just twice a week, and then there was that loooong dry spell of which we wont speak.  Oops, I just spoke of it!

Maybe I should just stay on topic, with the topic being: “Mexican food and how tortillas have too many calories“. I love Mexican food and when I eat it I want to eat a lot of it, so when tortillas are involved I’ll end up having a couple of those as well… and those suckers can really add up. I’m not a crazy calorie-counter by any means, but I try to pay attention.

Enchilada Stuffed Peppers with Quinoa and Soy Curls

Anyhoozle, I was craving some delicious Mexican flavors last week (even after I scarfed down those roasted poblano peppers) and decided I needed something a little bit different, so I went the stuffed-pepper route. Admittedly there’s nothing new or particularly exciting about stuffed peppers, or even enchilada stuffed peppers. But who cares? Mine have quinoa and soy curls and black beans and they’re just darn delicious!

Enchilada Stuffed Peppers with Quinoa and Soy Curls


Enchilada Stuffed Peppers with Soy Curls and Quinoa (makes 6 half peppers)

Note: If you don’t have soy curls, you could use seitan or add some other beans in there… Chickpeas would be good!

Ingredients:

  • 1 cup soy curls
  • 3 medium/large bell peppers, any color you like
  • 1 cup quinoa, cooked
  • 2-3 Tablespoons lime juice
  • 1 cup black beans, drained and rinsed
  • 1/2 sweet onion, diced
  • 2.5 teaspoons cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon (or more!) sea salt, plus black pepper to taste
  • Palm full dried cilantro
  • 14oz can red enchilada sauce, halved
  • 1/2 cup (ish) Daiya (I used mozzarella but pepper jack would be fun too)

Directions:

  1. Place the soy curls in a bowl full of warm water to soak for 10 minutes, then squeeze out excess liquid.
  2. Slice your peppers in half, cleaning out the ribs and seeds, then set in the baking dish open side facing up.
  3. Mix together soy curls, quinoa, black beans, lime juice, onions, cumin, garlic powder, S&P, cilantro and about half the enchilada sauce.
  4. Stuff the peppers, then top with the remaining enchilada sauce (1-2 Tablespoons each) and the Daiya.
  5. Bake at 375 for about 35-40 minutes. You want the peppers to have softened and the cheese to be super melted.

Enjoy!

Enchilada Stuffed Peppers with Quinoa and Soy Curls

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{ 19 comments… add one }

  • Bianca-Vegan Crunk February 4, 2013, 11:00 am

    I had stuffed peppers last week! God, I love stuffed peppers.

    • Barb February 5, 2013, 7:13 am

      Me too… and I hardly ever make them. Not sure why!?

  • Connie Fletcher February 4, 2013, 1:03 pm

    Oh, Barb, those sound absolutely divine!!! Guess what I’m having for dinner tonight???? I love your posts!!!

    • Barb February 5, 2013, 7:13 am

      Thanks Connie! It makes me happy to hear that! :)

  • Sophie33 February 4, 2013, 2:18 pm

    Thanks for this tasty dinner! I just bought soy curls for the 1st time. Did you use big soy curls?

    • Barb February 5, 2013, 7:12 am

      I’m not sure what you mean by “big”? They only come in one size (that I know of), and I just scooped them out of the bag so I probably had a mix of full-size ones and broken pieces.

      • Sophie33 February 12, 2013, 3:23 am

        Thanks! We can buy them looking like mince & the bigger ones!

  • Abby February 5, 2013, 9:58 am

    This is brilliant. I’ve heard of “Mexican stuffed peppers” before, but your naming them “enchilada stuffed peppers” made me think about all the enchilada recipes I could convert into stuffed pepper recipes! I don’t eat tortillas either, and just the other day I was feeling sad about not being able to make enchiladas. So thank you!

    • Barb February 5, 2013, 10:25 am

      I can’t wait to read about the great recipes you come up with! :)

  • Cadry February 5, 2013, 7:07 pm

    It’s been such a long time since I’ve had stuffed peppers, and yours sound marvelous! I’m always up for Mexican food. I’ve got to remember this recipe the next time I have a hankering.

  • Bex @ Vegan Sparkles February 5, 2013, 8:05 pm

    Have I mentioned that Mexican is MY FAVOURITE FOOD EVER??? You just made me drool all over my keyboard, Barb, and it’s not even 11am!!! I don’t think we have Soy Curls in Australia but I’m so going to try them with tofu or tempeh. Love how simple they are to make, too! Pinning!! :-)

    • Barb February 6, 2013, 7:21 am

      It’s my fave too! And sorry for making you drool ;)

  • Reia@TheCrueltyFreeReview February 5, 2013, 8:33 pm

    Loove this take on stuffed peppers. And who will miss the tortilla, since peppers have more flavor anyway? :)

    • Barb February 6, 2013, 7:20 am

      True! Nice and crunchy!

  • Gabby @ the veggie nook February 6, 2013, 5:37 am

    Sounds delicious! I love stuffed peppers, tortillas, while addictive, have no taste anyway :)

    • Barb February 6, 2013, 7:20 am

      That’s a really good point. I think I enjoy their texture more than anything…

  • heather February 6, 2013, 7:16 am

    I love Mexican anything and these look so tasty – I have yet to get my hands on a bag of soy curls, I have been reading about them everywhere lately!

    • Barb February 6, 2013, 7:19 am

      If we ever get paired up on VFS you know what will be in your box ;)

  • Unprocessed People November 26, 2013, 5:43 pm

    I’ve never heard of Soy Curls before. I’ll have to look into that. Love stuffed peppers. It’s been much too long since I’ve had them. These inspired me to put them back on the menu!

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