Stuffed Pepper Enchiladas - Vegan Style!

Hi everyone! I wanted to do a quick post about the Stuffed Pepper Enchiladas I made last night. They were incredibly easy to make, totally guilt-free, cruelty-free and pretty tasty too! (BTW - I made mine with all organic ingredients and it was still a cheap meal!) Let's get started...

You will need:

• 2 green bell peppers
• 2 red bell peppers
• 1/2 cup of quinoa
• 1 medium zucchini, diced
• 1 can of black beans
• 1 red onion, diced
• 1/3 cup of cilantro, chopped
• 3 cloves of garlic, minced
• 1 can of enchilada sauce (or mexican style tomatoes, diced tomatoes, etc.)
• squeeze of lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• black pepper to taste 

Directions:

1. Preheat oven to 400 degrees.
2. Prepare quinoa in a sauce pan (1/2 a cup calls for 1 cup of water and about 15 minutes cook time)
3. In a large bowl, combine cooked quinoa, zucchini, beans, onion, cilantro, garlic, lemon juice, paprika, ground cumin, and black pepper. Be sure to mix thoroughly. 
4. Place peppers in an oiled baking dish, openings facing up, and fill each pepper evenly with mixture. 
5. Pour your choice of enchilada sauce over the peppers.
6. OPTIONAL STEP - add vegan cheese to the top. 
7. Cover with tin foil.
8. Bake for 30 minutes

After letting your dish cool for 5 minutes, dig in!

Questions: ProjectSunny247@gmail.com :)

(Half Portion of What Recipe Yields)