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.
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.
Meanwhile, prepare quinoa according to package directions.
In a large bowl, combine cooked quinoa, zucchini, beans, cilantro, onion, lime juice, garlic, cumin, smoked paprika, and salt & pepper together.
Place peppers in a large baking dish, cut side up, and fill each pepper evenly with the quinoa mixture.
Pour a 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.
Bake in the oven for about 30 minutes.
Nutrition
Nutrition Facts
Stuffed Pepper Enchiladas Recipe
Serving Size
2 stuffed pepper halves
Amount per Serving
Calories
274
% Daily Value*
Fat
8
g
12
%
Carbohydrates
19
g
6
%
Fiber
12
g
50
%
Protein
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.